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Minty lamb burgers

This is such an easy yet satisfying recipe! Th e patties of this minty lamb burger can be made in advance and kept in the fridge (or freezer) until you’re ready to cook them. The patties can be barbecued, grilled, griddled, pan- fried or baked. I added an egg to the mince to bind the mince but it’s not necessary. Serve the patties in a bun or pitta with condiments of your choice - alternatively serve them with a salad or grilled veggies.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: Greek
Calories: 1234
Ingredients Method

Ingredients
  

  • 400 g minced lamb
  • 2 cloves of garlic minced
  • 1 egg optional
  • 1 tsp dried oregano
  • 2 tsp ground cumin
  • 1 tsp salt approx.
  • 1 tsp ground pepper
  • 1 tbsp chopped parsley
  • 2 tbsp chopped mint
  • Suggestions to serve: toasted burger buns gluten-free if needed or flatbread, lettuce, cucumber or gherkin slices, fried onion, tomato slices, tatziki etc

Method
 

  1. Put all ingredients in a mixing bowl, then combine with your hands, kneading the mixture well.
  2. Divide the mixture into 4 balls (or 6 small ones for mini burgers), then slightly flatten them between your palms. Put them on a plate and rest in the fridge until you’re ready to cook.
  3. Heat your BBQ/grill/griddle pan or oven and cook them for 5 minutes or so on each side until charred and golden. If you prefer lamb burgers medium rare, cook them for approx. 3-4 minutes on each side.
  4. Assemble the burgers with your chosen toppings and condiments, then serve.