Spiced Lamb Burg­ers

Dish - - Dish + Puhoi -

As a gluten-free op­tion, re­place the brioche buns with crunchy po­lenta crumbed egg­plant. Ka­sundi is an In­dian spiced rel­ish, if you can’t find it, re­place with any spiced tomato rel­ish.

400 grams lamb mince

1 red onion, ½ diced and ½ sliced

1 egg 1 ta­ble­spoon rice flour ¼ cup fresh mint, chopped ¼ cup fresh pars­ley, chopped 1 zuc­chini ½ cup plain greek yoghurt 1 small clove garlic, crushed

¼ cup fresh mint, roughly chopped

1 ta­ble­spoon olive oil 4 brioche burger buns 1–2 ta­ble­spoons but­ter 1 beet­root, peeled and grated

sliced tomato, let­tuce leaves and ka­sundi or other spiced rel­ish, to serve

salt and freshly ground black pep­per

In a large bowl, mix to­gether the lamb mince, diced red onion, egg, rice flour, mint and pars­ley and sea­son well. Us­ing your hands, di­vide the meat into 4 and shape into pat­ties.

Grate the zuc­chini and squeeze tightly to re­move as much liq­uid as pos­si­ble. Place in a bowl with the greek yoghurt, garlic and chopped mint.

Heat the oil on a bar­be­cue grill plate or sauté pan. Over a medium heat, fry pat­ties for 3 min­utes on each side or un­til cooked through. Re­move from heat, cover and set aside to rest.

Cut the burger buns in half and but­ter both top and bot­tom. Place un­der the grill or on the bar­be­cue but­tered side down. Fry for 1 minute or un­til golden and crispy.

Layer up the burg­ers with a pat­tie, grated beet­root, sliced tomato, let­tuce leaves, zuc­chini yoghurt and a dol­lop of ka­sundi. Makes 4 burg­ers

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