Burgers are one of the simplest ways to serve up a powerful mouthful of flavour, and lamb is one of my favourite meats to work with. It has a real richness that marries beautifully with those bright, fresh flavours. This recipe puts it with the incredibly refreshing combo of mint, yoghurt and cucumber, while flavouring the meat itself with a few bright spices.
- Minced Lamb (about 100g per burger)
- Red Onion
- Cumin Seeds
- Onion powder
- Cranberry Sauce
For the Sauce
- Soft Goats Cheese (small log)
- Mint Sauce
- Burger buns
- Finely chop about 1/4 red onion per burger and mix in a bowl with lamb and the spices. These are to taste, but I suppose I used around 1 teaspoon paprika and then half a teaspoon each of the rest to make 2 burgers.
- Shape into patties and rest in the fridge – if they’re cooler when they cook it allows you to get that crisp and caramelised outside without overcooking the middle.
- In a bowl combine equal amounts of yoghurt and goats cheese with around 1/4 amount of mint sauce and a handful of diced cucumber.
- Fry your patties in a little oil over a high heat while toasting your buns.
- Dress the buns by spreading some cranberry sauce on the bottom half and adding any vegetables (onion, tomato etc) you want.
- Gently place your patties on top, and then spoon over your goats cheese yoghurt.