Try this exquisite juicy pan grilled lamb burgers served with a minty yoghurt dressing.
Serves 6
You will need:
Lamb Brand salt, 1 tsp.
Lamb Brand ground black pepper, 1 tsp.
Lamb Brand Cumin seeds, ½ tsp.
Lamb Brand ground coriander, ½ tsp.
Good Quality Lamb shoulder, 600g (minced)
Olive oil
Bread rolls, 6 (halved)
Natural yoghurt, 6 tsp.
Lemon, 1 (for juice)
Extra virgin olive oil
Fresh mint leaves, 1 handful
For the dry rub
Garam Masala, 1 tsp.
Sweet smoked paprika, 1-2 teaspoons
All you have to do is:
1.For the dry rub, pound all the ingredients in a pestle and mortar until combined.
2.Divide the minced lamb into 6 pieces. Pat each piece into a ball then squash into a burger, about 1.5cm thick. Pat some of the rub all over the burgers then drizzle over a tiny bit of olive oil.
3.Cook on your barbecue or in a griddle pan for 6 to 7 minutes each side, or until done to your liking. Don't worry if you think they look burnt, that's just a combination of the spices, the caramelising lamb fat and the smoke.
4.When the burgers are nearly ready, toast the buns on the side of the barbecue or griddle.
5.Spoon the yoghurt into, squeeze over a little lemon juice to loosen and drizzle with extra virgin olive oil.
6.To serve, spread some yoghurt on the toasted buns, top with the burgers and squash them into the buns. Add some more yoghurt, then squeeze the remaining lemon juice over a few mint leaves and place on top.