Mini Greek lamb burg­ers

Whitsunday Times - - LIFE -

SERVES: 6 In­gre­di­ents

500g lamb mince 2 spring onions, finely chopped 2 tbs chopped fresh dill 1 clove crushed gar­lic Grated rind and juice of one small lemon ½ cup fresh white bread­crumbs 1 egg 2 tbs fen­nel seeds Pita bread, let­tuce, chopped cu­cum­ber and roasted cap­sicum, feta and tzatziki, to serve


Com­bine mince, onions, dill, gar­lic, lemon rind and juice, bread­crumbs and the egg. Mix lightly, shape into 12 small burg­ers. Lightly brush the burg­ers with a lit­tle oil and sprin­kle with the fen­nel seeds. Pre­heat the bar­be­cue plate or pan to mod­er­ately high. Add burg­ers, lower the heat to mod­er­ate. Cook for 4–5 min­utes each side, or un­til cooked. Turn them once only. Serve burg­ers with pita, let­tuce, cu­cum­ber, cap­sicum, feta and tzatziki. TIPS: Use wet hands to shape the burg­ers, this stops the lamb stick­ing to your hands, help­ing you to roll and shape them eas­ily. Oil the burg­ers rather than oil­ing the bar­be­cue or pan. This en­sures the burg­ers don’t stick to the grill or pan al­low­ing, them to sear well. If they sear well in the first few min­utes of cook­ing they’ll be golden brown and tasty. To make it easy, brush the burg­ers with a brush dipped in oil or eas­ier still use a spray can of oil. Burg­ers should not be served rare or pink. A good guide is to in­sert a skewer into the thick­est part; if it is ready to eat the juices will be clear.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.