Minted Lamb Burgers with Ballymaloe Mint Jelly
- Cooking Time: 1 hour
- Serves: 4
- Allergens: egg, wheat, dairy
These lamb burgers have a hint of Middle-Eastern and North African flavours, with cumin seeds and mint bringing the taste of the Mediterranean. We add Ballymaloe Mint Jelly to the burger mix; its tangy mix of white wine vinegar, apple juice and mint balance with the fat of the lamb to give a burger with a real depth of flavour.
- 4 Baking potatoes (cut into wedges)
- 2 Tablespoon olive oil
- 1 x 500g Pack of 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 yoghurt
- 2 Tablespoons fresh mint (chopped)
- 4 White floury batch rolls (crushed)
- 1 Handful of salad leaves (beaten)
- 1 Tomato (sliced)
- Preheat the oven to 200°C, fan 180°C, Gas Mark 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 Ballymaloe Mint Jelly, cumin seeds, egg and breadcrumbs in a large bowl, season with freshly ground black pepper and shape into four burgers
- Chill in the fridge for 10 minutes
- Spoon the yoghurt 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 15-20 minutes, turning once, until fully cooked through
- Meanwhile, toast the burger buns
- Serve the burgers in the toasted buns, smeared with the remaining Ballymaloe Mint Jelly
- Add a dollop of the minty yoghurt sauce, alongside salad and slices of seasoned tomato.