Lamb Burgers With Cucumber RelishFrom astrochef 7 years ago
- 2 pounds Lean minced/ground lamb shopping list
- 1 medium onion, finely chopped shopping list
- ½ a Romano/Pointed pepper, finely chopped * shopping list
- 1-tablespoon tomato paste shopping list
- (we now use Heinz tomato puree with Mexican spices and leave out the hot pepper sauce) shopping list
- ½-teaspoon hot pepper sauce shopping list
- 1 tablespoon, paprika shopping list
- 2 tablespoons, chopped fresh parsley shopping list
- 2 tablespoon, chopped fresh rosemary shopping list
- salt and freshly ground black pepper to taste shopping list
- 6 burger buns split and toasted to serve shopping list
- For The cucumber Relish shopping list
- 1 large cucumber, thinly sliced shopping list
- 1 small red onion, thinly sliced shopping list
- 3 tablespoons lime or lemon juice, fresh shopping list
- 2 tablespoons, olive oil shopping list
- 4 tablespoons, chopped fresh mint shopping list
- 2 spring onions/scallions, finely chopped shopping list
How to make it
- To make the relish, mix together the ingredients in a large glass bowl, cover and chill for at least 2 hours or it is best chilled overnight.
- In a bowl mix the lamb, onion, pepper, and herbs, season with a little salt and pepper and mix thoroughly, preheat the grill.
- Divide the burger mix into 6 equal portions and shape into patties (we use the burger press available from Lakeland (http://is.gd/1Slqh-). Grill/broil allowing 5 minutes on each side for a medium burger and 8 minutes each side for a well-done burger.
- Toast the surfaces of the buns and serve the burgers on the buns with the cucumber relish. (I like fries with mine)
- * Romano pepper
- A long, narrow bright red fresh pepper, weighing around 100g, with a sweet-flavoured flesh and a tender skin
- Uses: Romano peppers are ideal for stuffing and roasting (this softens the flesh and concentrates the flavour). A variety of fillings can be used including cream cheese, butter bean, and chilli; cooked rice with mushrooms, ham and red onion or cooked chicken or turkey mixed with sweet corn, crumbled Cheshire cheese, and pesto. Serve the cooked peppers with a sauce such as tomato or cheese or a tangy salsa, and salad.
- To store: Keep refrigerated after purchase and use within 3 days.
- To prepare Wash before use. To prepare the peppers for stuffing, slice off a lid leaving the stalk intact and remove the seeds and core using a small sharp knife and a teaspoon. Spoon the stuffing into the cavity and press down firmly using a teaspoon. Lay on a greased baking sheet, season and drizzle with olive oil.
- To cook: Preheat the oven to 180C, gas mark 4. Roast the peppers for 30 minutes or until the flesh is tender.
The Cookastrochef London, GB
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