Elevate your summer get-togethers with these adorable mini lamb burgers.
Prep time: 30 minutes
Cook time: 5 minutes
Serves: 6
Ingredients
- 500g lamb mince
- 1 egg
- 2 tablespoons breadcrumbs
- 2 teaspoons mustard seeds, crushed
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon fine sea salt
- ½ teaspoon cracked pepper
- 2 tablespoons grapeseed oil
- 12 small burger buns
- 1 tablespoon butter
- 1 recipe Fennel Tzatziki (see below)
- 1 cos lettuce, broken into leaves
- 1 small cucumber, finely sliced and pickled Fennel tips for garnish
Instructions
- Place the mince in a large bowl with the egg, breadcrumbs, mustard seeds, cumin, paprika, salt and pepper. Mix until sticky and well combined. Form into 12 evenly sized patties.
- Heat a heavy-based frypan or barbecue over a medium heat. Lightly oil the patties with the grapeseed oil and fry until golden brown.
- To assemble your lamb burgers, toast and butter the buns, then spread each base with a dollop of Fennel Tzatziki. Divide the lettuce, patties, pickled cucumber and fennel tips between the burgers. Finish with the bun tops and secure in place with a bamboo skewer.
fennel Tzatziki Ingredients
- 250ml water
- Juice of 1 lemon
- 1 medium fennel bulb
- 1 green chilli, halved lengthwise and deseeded
- 1 clove garlic, peeled
- 6 fresh mint leaves
- 375g Greek yogurt
- ¼ teaspoon flaky sea salt
- Cracked pepper, to taste
fennel Tzatziki INSTRUCTIONS
- Combine the water and lemon juice in a large bowl. Cut the fennel bulb in half lengthwise, then remove and discard the core (save the fennel tips to garnish the burgers). Slice the fennel with a sharp knife and place it in the lemon water, ensuring it is covered (this will stop it from browning). Place a paper towel on top and gently press down until soaked. Chill for at least 10 minutes.
- Drain the fennel, then place it in a food processor with the chilli, garlic and mint and blend quickly. Transfer it to a bowl then stir in the yogurt, salt and pepper. Taste and adjust the seasonings. Store the tzatziki in the fridge for up to 4 days.
EXTRACTED FROM GOOD FROM SCRATCH BY MICHAEL VAN DE ELZEN, PHOTOGRAPHY BY BABICHE MARTENS. PUBLISHED BY ALLEN
& UNWIN NZ. RRP $49.99.
