Thursday, April 16, 2009

Lamb burgers

I served these burgers in seeded buns with finely shredded pointed cabbadge, tomatoe slices, cucumber slices, red onion slices and ketchup. If children find them hot; minted greek yogurt can be used as a relish-this takes the heat out of the chilie.

Deeeeeeeee-licious in the words/word of my 3 yr old and my 7 year old went very quite while guzzling it down with satisfied slurpy sounds!

  • 1 packet organic lamb mince-500g
  • 1 T ginger-garlic paste(minced garlic and ginger stored in rapeseed oil)
  • 1 t salt
  • 1 t pepper
  • 0.25 -0.5 t red chillie powder
  • 1 finely diced red onion
  • 2 T chopped green coriander
  • 1 T dry roasted chickpea flour
The following were also dry roasted in a pan, allowed to cool and ground in a pestle and mortar
  • 1 t sesame seeds-till
  • 1 t coriander seed-dhaniya
  • 1t cumin seeds-jeera
All the ingredients were first mixed with a spoon and then kneaded by hand to really combine all the flavours into the meat. It was quite a sticky mixture. Small hamburger patties were shaped and coated in rapeseed oil to prevent sticking. They were ready to go straight onto the barbecue or grill pan. Patties can be left to stand for 20mins minimum or refrigerated or use later in the day.

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