Looks like the good weather may be returning this week. Why not put everybody into summer mode and fire up the BBQ. With that in mind, now would be an ideal opportunity to try our easy lamb burger recipe from Head chef at Musrgave MarketPlace Clement Pavie. A quick and simple recipe all the family will enjoy.
Ingredients:
– 400g of Minced Lamb
– 80g of Fresh Coriander (finely chopped)
– 1 Onion (very finely cut)
– 1 pinch of Hot Chilli Powder
– 1 pinch of Garam Masala
– 40g of Flaked Almonds
– 40g of Sultanas
– 3 Tomatoes
– 1/2 of Iceberg Lettuce
– 100g of Natural Yoghurt
– 30g of fresh mint finely chopped
– Juice of 1/2 lemon
– 2 clove of garlic (one for the sauce, one for the burger)
– 4 Floury Rustic Baps (like a Blaa)
Lamb burger
Finely chop the fresh coriander, one clove of garlic the onion.
Fry the onions gently in a little olive oil until soft.
Mix the mince lamb, spices, coriander, sultanas, almond flakes and onion together.
Shape the mince into a burger and pan fry or BBQ until cooked through, flipping the burgers.
Mint Sauce
Finely chop the second clove of garlic and the fresh mint mix in the natural yoghurt and season with a dash of lemon juice, salt and pepper.
Serve on a toasted floured bap, with the yoghurt mint sauce, some fresh slices of tomatoes, iceberg lettuce and enjoy!
Chef Bio
Clement trained in the renowned Ecole Superieure de Cuisine Francaise in Ferrandi and has worked in 4 star hotels, Michelin Star restaurants and groups across France, England and Ireland including Restaurant Patrick Guilbaud and Claridge’s in London. He is currently the Head Chef at Musgrave MarketPlace.
