And the weekend is here again! I don't know about you but I'm finding it hard to keep track of the days but instinct always tells me when the weekend is approaching as it usually means I fancy a treat. Odd though it may seem, I am more of a savoury person than a sweet so these Minty Lamb Burgers are right up my street, really tasty and so easy to make...
Ingredients for the burgers:
25g fresh white breadcrumbs
1/2 garlic clove, crushed
1/2 small bunch fresh coriander, chopped
1 tsp mint sauce
1/2 large red onion, roughly chopped
250g lean lamb mince
2 tsp olive oil, for frying
4 lettuce leaves, to serve
4 brioche buns, to serve
1.5 gherkins, thinly sliced, to serve
salt and freshly ground black pepper
For the minty mayonnaise:
1 tbsp mayonnaise
1 tsp chopped mint
1/2 tsp mint sauce
For the tomato relish:
1 tbsp olive oil
1/2 onion, roughly chopped
1/2 garlic clove, crushed
200g chopped tomatoes
2 tsp balsamic vinegar
2 tsp Worcestershire sauce
2 tsp tomato ketchup
To make the patties: in a food processor, put the breadcrumbs, garlic, coriander, mint sauce, onion and salt and black pepper. Blend until just combined with a coarse texture. Tip into a bowl, add the mince and mix together. Using wet hands, shape into 4 burgers, then place on a baking tray, cover and chill in the fridge until needed.
Tomato relish: heat the oil, add the onion and garlic, fry over a medium heat for 5–7 mins, or until soft. Add all the remaining ingredients to the pan, stir, bring to the boil and cook for 2–3 mins. Season, then cover again with the lid, reduce the heat and leave to simmer for about 10 mins.
Minty mayonnaise: mix all the ingredients together in a bowl and chill until required.
To cook: BBQ the burgers for 3–4 mins on each side or until browned thoroughly. If you don't fancy cooking outside, cook in the oven on 180C for about 15 mins, turning half way through cooking. Slice the buns in half and toast the cut side. On one half of each bun spread tomato relish, lettuce, a burger, a dollop of mint mayonnaise and a few slices of gherkin before popping on the top half of the bun.