Lamb Quarter Pounders

One food we’re truly going to miss from Greece is the incredible lamb, if I could I’d stock my freezer up but alas no room.
These burgers were so tender and delicious that I’m making them again tonight with, sob, the last of my lamb mince.
500g minced lamb

1 onion, diced very finely

1 clove of garlic, grated

1 tsp ground cumin and hot paprika

1/2 tsp ground cinnamon

2 tsp oregano

1 egg yolk

Sea salt and freshly ground black pepper
Just combine everything together, squeezing several times to ensure the spices are mixed in well. Either shape into burgers or use a burger press. I think this is a good piece of kit, not expensive nor does it take much room in the cupboards.

Chill for an hour or more, this firms them up so they shouldn’t break when cooking.
We did ours in a griddle pan. Oiled the burgers rather than the pan, same as if you were cooking steak. They took 4 mins each side plus a couple of minutes resting.
The onions on top were just sautéed in a little butter then a splash of balsamic vinegar and reduced until caramelised and sticky. Then crumbled over the blue cheese left over from last night.
Salad of courgette and carrot ribbons with sliced peppers and a cider vinegar dressing. The leaves with a balsamic/honey/mustard dressing.

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