Plate expectations: Lamb and mint burger

Burgers on the BBQ have that uniquely smoky flavour that enhances the taste.

Quick and easy to make for a mid-week supper or family gathering, add this recipe to your repertoire.

Lamb and mint have a great affinity. I have added fresh mint for a subtle, but balanced effect.

To prevent them sticking to the grill rack, coat sparingly with rapeseed oil.

I like to serve in pitta bread spread with hummus for a Mediterranean touch!

Method

1. Mix all the ingredients together either by hand or gently in the food processor. Use food processor on pulse setting, as some texture is the desired consistency.
2. Divide and shape into eight equal portions and place on a plate
   lined with baking parchment paper.
3. Place at the bottom of the fridge, covered with cling film for1 hour to rest.
4. Brush with rapeseed oil.
5. Pre-heat the grill or light a BBQ.
6. Cook over a medium heat for 8 to 10 minutes on each side.
7. Toast the pita bread either under the grill or on the BBQ for 2 minutes.
8. Spread a thin layer of hummus inside the baby gem lettuce.
9. Top with slices of pickled cucumbers and sliced tomato. Insert all of this into the toasted pitta bread. Add the cooked burger.

To serve the stylish way: Garnish with sprigs of mint and wedges of lemon.

Ingredients

• 1kg minced lamb
• 4 tablespoons fresh mint – roughly chopped
• 2 teaspoons crushed coriander seeds /
• ground coriander
• 1 onion – peeled and finely chopped
• 2 eggs
• 2 teaspoons lemon juice
• 1 tablespoon wholemeal breadcrumbs
• Salt and pepper – to taste
• Coating: Rapeseed Oil
• 8 mini pitta bread pockets – cut open
• Baby gem lettuce leaves
• 8 Cherry tomatoes – sliced
• 3 Pickled cucumbers – sliced
• 150g hummus

Garnish: Lemon wedges and sprigs of fresh mint

Preparation time: 30 minutes, plus 1 hour chilling time, cooking time: 15 minutes, Serves: 8