Who doesn’t love a great burger? Although I’m normally a purist – favouring a blend of beef rump and chuck, I love lamb burgers. Beef is best left unadulterated, but lamb allows you to get creative with the spicing and can handle a myriad of accompaniments.
Get your butcher to mince lamb shoulder for you – it has the perfect fat content of 20-25% which will make your burgers deliciously juicy and tender. It is also best to have the meat minced only once.
This is my recipe for the best spiced lamb burgers – not too hot so it can be paired with a very spicy apricot and habanero sauce.
Spiced Lamb Burgers
750g Minced Lamb Shoulder
2 Birds Eye Chillies
4 Tbsp Chopped Coriander
2 Garlic Cloves Minced
2 Tsp Sea Salt
1 Tsp Cracked Black Pepper
1 1/2 Tsp Paprika
1 1/2 Tsp Ground Cumin
1/2 Tsp Garam Masala
1) Mix all ingredients except the lamb in a large bowl. Add the lamb and mix with your hands to combine – scrunching the ingredients together.
2) Form into even patties. Transfer to the fridge until needed. Allow the burgers to come to room temperature before frying.
3) Fry the burgers in a large pan over a high heat for around 4 minutes each side or until just cooked.