Minted Lamb Burgers with Ballymaloe Mint Jelly

  • Cooking Time: 1 hour - Preheat the oven to 200°C/400°F/Gas Mark 6
  • Serves: 4
  • Allergens: Egg, wheat, dairy

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Description

These lamb burgers have a hint of Middle-Eastern and North African flavours, with cumin seeds and mint bringing the taste of the Mediterranean. By adding Ballymaloe Mint Jelly to the burger mix you’ll get a real depth of flavour: its tangy mix of white wine vinegar, apple juice and, of course, mint balance with the fat of the lamb perfectly. Served with some chunky potato wedges, this is a burger like no other!

Ingredients

  • 4 white floury batch rolls (crushed)
  • 500g lamb mince
  • 4 tbsp Ballymaloe Mint Jelly
  • 4 baking potatoes (cut into wedges)
  • 2 tbsp olive oil
  • 2 tsp cumin seeds (crushed)
  • 1 free-range egg (beaten)
  • 50g fresh breadcrumbs
  • 100ml Greek-style natural yoghurt
  • 2 tbsp fresh mint (chopped)
  • 1 handful salad leaves (beaten)
  • 1 tomato (sliced)
  • Freshly-ground black pepper

Dietary Suitability

Method

  1. Preheat the oven to 200°C/400°F/Gas Mark 6.
  2. Put the potato wedges on a baking tray, drizzle over 1 tablespoon of the oil and bake for 35 minutes, until crisp and golden.
  3. Meanwhile, combine the lamb mince, 3 tablespoons of Ballymaloe Mint Jelly, cumin seeds, egg and breadcrumbs in a large bowl, then season with freshly-ground black pepper and shape into four burgers.
  4. Chill in the fridge for 10 minutes.
  5. Spoon the yoghurt into a small bowl and mix in the chopped, fresh mint.
  6. Season with freshly-ground black pepper and set aside.
  7. Brush the burgers with the remaining oil, then cook under the grill for 15-20 minutes, turning once, until fully cooked through.
  8. Meanwhile, toast the burger buns. Serve the burgers in the toasted buns, smeared with the remaining Ballymaloe Mint Jelly.
  9. Add a dollop of the minty yoghurt sauce and your seasoned tomato, before serving with a side of Ballymaloe Mint Jelly and your potato wedges.

  • Cooking Time: 1 hour - Preheat the oven to 200°C/400°F/Gas Mark 6
  • Serves: 4
  • Skill: Medium
  • Allergens: Egg, wheat, dairy

Rate This

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Your page rank:

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