Spicy Lamb Burgers with Mint Dressing
Perfect for a summer’s barbecue with a bit of a tangy twist.
Makes 4 to 6.
Fruity Mint Dressing.
Combine all the burger ingredients in a mixing bowl by getting your hands in and mixing well. Leave covered in the fridge ideally for 4 hours (to let the flavours meld – this is optional). Take snooker ball sized handfuls of the mixture and make into patties about 2cm thick.
In the meantime make the dressing by combining all the ingredients in a bowl and stirring until mixed.
If using the barbecue wait until the charcoal has all turned grey and place the patties directly onto the rack (if moveable on a medium heat height). Don’t turn the patties for a couple of minutes as they will need to cook half way before setting. Cook for 2 minutes each side for rare and up to 4 minutes each side for well done. Use a pastry brush to brush with olive oil during the cooking time.
They can also be cooked in a frying pan by coating the pan with olive oil and frying on a medium heat for the same time, turning a couple of times.
If using pittas – splash each one with droplets of water and put into a warm (160c) oven (directly onto the oven shelf) for five minutes. Cut pittas in half then using a sharp knife open them up like pockets.
Add a lettuce leaf, slice of tomato, a burger and a good dollop of the delicious dressing for a fresh and tasty summer meal.