Minted Lamb Burgers with Ballymaloe Mint Jelly

Minted Lamb Burgers

Photo Joleen Cronin


( Serves 4)
4 baking potatoes cut into wedges
2 tbsp olive oil
1 x 500g pack lamb mince
4 tbsp Ballymaloe Mint Jelly
2 tsp cumin seeds, crushed
1 medium free-range egg, beaten
50g fresh breadcrumbs
100ml Greek-style natural yogurt
2 tbsp chopped fresh mint
4 white floury batch rolls
1 handful of Salad Leaves
1 tomato, sliced


Preheat the oven to 200°C, fan 180°C, gas 6. Put the potato wedges on a baking tray, drizzle over 1 tablespoon of the oil and bake for 35 minutes, until crisp and golden. Meanwhile, combine the lamb mince, 3 tbsp of Mint Jelly, cumin seeds, egg and breadcrumbs in a large bowl, season with freshly ground black pepper and shape into 4 burgers. Chill in the fridge for 10 minutes. Spoon the yogurt into a small bowl and mix in the chopped fresh mint. Season with freshly ground black pepper and set aside. Brush the burgers with the remaining oil, then cook under the grill for 15-20minutes, turning once, until cooked through. Meanwhile, toast the burger buns. Serve the burgers in the toasted buns, smeared with the remaining Mint Jelly, with a dollop of the minty yogurt sauce, salad and slices of tomato.

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