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Juicy Lamb Burger with Mint and Yoghurt

Updated: Jun 6, 2021

It's international Burger Day and so here's my pick for this year. (28/05/21). Beautiful lamb mince, caramelised onions that I've elevated with with some turmeric and dried mint. A tangy Greek Yoghurt then the burger staples of tomato and lettuce. Not forgetting a toasted bun of course. Enjoy with friends and remember, it's food and good times. Love, Will.

N.B - as big as my mouth is as shown here, I didn't get it in one!

Ingredients:

500g lamb mince

2 eschallots, finely diced

1/2 bunch of fresh mint, leaves picked and finely chopped

Salt and pepper


3 tbsp of Greek Yoghurt

2 tsp of dried mint

Salt


1 brown onion, halved and sliced into half moons

3 tbsp of olive oil

50g of butter

1/2tsp of turmeric

1/2 tsp of dried mint


1 Oak lettuce

2 Fresh tomatoes thickly sliced

4 Burger Buns


Method:

1.) Over a low heat, add the oil and melt the butter in a saucepan then add the onions. Cook slowly until the begin to naturally caremalise.

2.) Meanwhile, combine the yoghurt with dried mint and season with salt. Set aside.

3.) In a large bowl, mix the lamb mince, eschallots, freshly chopped mint and season with salt and pepper. Work the mince and other ingredients together until we’ll combined. Divide the mixture into 4 patties ( or 3 larger ones).

4.) In a frying pan or on the bbq, cook the patties over a medium high heat to your liking. 2 minutes each side for rare on a thicker pattie.

5.) Halve the burger buns and toast lightly on the grill, in a pan or other.

6.) To assemble, spoon some of the yoghurt on to the top and bottom of the buns. Place lettuce then the tomato on the bottom of the bun. Place the burger on top, add some of the caramelised onions then top with the bun. Serve.


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