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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.
Recipe provided by Jenny Chandler on behalf of Borough Market/ Image: John HoldshipDice 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.
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.
15 minutes
Serves 18-22 scones
