Spicy Lamb Burgers
Bank holiday weekends are all about indulging in my favourite things: family, friends, food and brunch! As we were hosting a dinner party this weekend, I thought I would make my gluten-free spiced lamb burgers. They always go down a treat, and can be eaten in so many ways; in a seeded bun, wrapped in a wholemeal pitta, or chopped up and served with salad topped with a mint and yogurt dressing. Not only are they versatile, these burgers are pretty healthy too - using different herbs and spices to add amazing flavours and taste.
It's worth mentioning the health benefits of lamb: eaten in moderation, lamb is an excellent source of high-quality protein. Furthermore, lamb is rich in iron - a mineral which is needed for manufacturing haemoglobin, the protein in blood that carries oxygen around the body. It can also help to increase energy levels. Lamb is also rich in zinc; a mineral that is essential for growth, reproduction, wound healing, and a healthy immune system.
1kg low-fat, minced lamb
2 medium onions, finely chopped
5 cloves of garlic, crushed
5 cm piece fresh ginger, chopped
1 fresh green chilli, finely sliced
2 tsp salt
2 tsp cumin seeds, crushed
1 tbsp garam masala
2 tsp ground coriander
2 large free-range eggs
1 tbsp extra-virgin olive oil
Place the lamb mince in a large bowl and add all the other ingredients and mix together using your hands to ensure all the spices are evenly distributed.
Wash your hands and rub them with a little oil.
Shape into burgers and chill in the fridge for 20 minutes, or until you are ready to cook them. Take them out of the fridge 30 minutes before you start cooking.
Preheat the grill to high. Place the burgers on a baking tray and cook for 5-10 minutes then turn. Make sure it's cooked through and browned on the outside.
Serve with any burger accompaniments you like - for me it has to be blue cheese; red onion; chopped salad; and a yogurt and mint sauce.