Main Lunch

Jenny Chandler’s Spiced British Lamb Burgers

This lamb burger recipe pairs British lamb mince with a touch of North African spice. These lamb burgers taste brilliant cooked in the frying pan or barbecued! They can be served with flavoured yoghurt and flatbreads, or in a brioche bun with relish and chunky chips on the side! You can also try seasoning the burger mince with fresh thyme and sweet smoked paprika for a bit of Spanish flavour, or season with lemon zest and oregano for a Greek touch.

15 minutes prep, 10 minutes cook

Serves 6

Ingredients

1-2 banana shallots, depending on size

1kg minced lamb

2 heaped tsp baharat spice mix

1 tsp salt

Method

Dice the shallot as finely as possible and then mix all the ingredients together with your hands in a large bowl.

Press together a small coin of the lamb mixture and fry it off in a pan with just a spot of vegetable oil. Taste. Now assess whether you want to up the spices or salt.

Divide the meat mixture into six round patties – a press works very well, especially if cooking on a barbecue when a looser texture can be prone to falling apart. Chilling the burgers for at least 1 hour will also help them hold together well.

Fry, grill or barbecue the burgers for about 4-5 mins on each side, until they feel firm and are just cooked through.