Publications
Prep Time: 40
Servings: 8
Cooking Time: 20
Ingredients
- 800.00g - lamb mince
- 60.00ml - chutney
- 1.00handful - To serve: fresh coriander leaves, chopped
- 8.00 - focaccia, halved and toasted
- 5.00ml - salt and freshly ground black pepper, to taste
- 20.00ml - butter
- 7.50ml - ground cumin
- 100.00ml - oil for frying
- 1.00handful - rocket or baby salad leaves
- 40.00ml - Worcester sauce
- 2.00 - avocado pears, finely mashed and seasoned with lemon juice and freshly ground black pepper
- 4.00ml - salt and freshly ground black pepper, to taste
- 0.50chilli - red chilli, seeded and finely chopped
- 10.00ml - coriander, coarsely ground
- 8.00 - cucumber ribbons
- 40.00ml - soy sauce
- 1.00onion - large onion, finely chopped
- 4.00 - tomatoes, sliced
- 1.00cloves - garlic clove, finely chopped
Method
Lamb
1. Melt the butter in a heavy-based saucepan and
fry the chopped onion for 10 minutes over a low
heat. Add the chilli, garlic, cumin and coriander
and stir-fry for a further 10 minutes. Add the
Worcester sauce, soy sauce and chutney and
heat for two minutes. Remove from the heat and
allow to cool completely.
2. Mix the cooled onion mixture thoroughly with the mince and season it with salt and black pepper. Divide the mixture into eight equal parts and shape meat patties about 1,5cm thick.
3. Fry the patties until golden brown on both sides and done to your liking.
4. To serve: Mix the chopped coriander with the mashed avocado and spread a thick layer on a foccacia half. Place the rocket and tomato slices on top and season with salt and black pepper. Place a meat patty on top and finish off with the cucumber ribbons. Serve the burgers immediately with another focaccia half resting diagonally on top of the burgers.
Makes 8 patties.
