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20160716_201429

Lamb Burgers with Mint, Tomato & Brie

I used to serve these on a menu while working in a restaurant, they were slow to sell at first but once people began to try them they came back for them again and again. It wasn’t long before they became one of my best sellers on that menu.

Lamb burgers are really tasty, the only problem is they can turn out very dry when cooked. This is why it is important to add other ingredients to the mix and use a high fat content lamb mince that will keep the meat nice and moist while cooking.

Ingredients

750g lamb mince - 10% fat or more
20 mint Leaves
1 tomato
3 spring onions
75g brie
2 tbsp paprika
1 tsp coarse black pepper
1 tsp salt

Instructions

1
Add mince to a medium bowl with the paprika, salt and black pepper. Mix really well.
2
Cut the tomato in half then scoop out and discard the seeds. Chop the remaining flesh into small cubes
3
Chop the spring onions and mint then add to the mince with the tomatoes then mix well.
4
Cut the brie into small squares then add gradually as you mix - otherwise they will stick together.
5
Use your hands to shape the mix into 4 good sized burgers. Or you will get enough for 2 adults and 4 small ones for kids.
6
Heat a little rapeseed oil on a pan and cook the burgers on each side for about 6 minutes, check if they are cooked though and cook longer if needed. The juices should run clear or cut into one and make sure it is cooked through.
7
Serve on a toasted bun or bap with lettuce and your favourite sauces. They go great with natural yoghurt with chopped mint and red chilli mixed through

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