Lamb mince is tasty and easy to cook with, mostly because it’s quite high in fat and easily takes on flavours. Widely used in Middle Eastern, Greek and North African cuisine.
Ingredients
Method
Heat a large non-stick frying pan over medium-high heat. Sprinkle in cumin seeds; toast until golden. Remove; crush in a mortar and pestle or process in a mini food processor.
Place pine nuts in same pan; toast until golden.
Place cumin and pine nuts in a large bowl with lamb mince, onion, garlic, egg and rice; season with salt and pepper.
Using clean, damp hands, mix thoroughly until well combined and sticky. Divide mixture into six; shape into patties to fit Turkish bread rolls.
Heat oil in same frying pan over medium-high heat; cook patties 6-7 minutes each side, or until golden brown and cooked through. Set aside to rest a few minutes.
Combine yogurt and harissa. Toast inside of rolls under a hot grill.
To assemble burgers, place a leaf of lettuce on each base, top with a lamb patty, sliced tomato, cucumber and a dollop of harissa yoghurt. Top with other half of roll.
Can these lamb burgers be frozen?
Uncooked lamb patties suitable to freeze.
What is harissa?
Harissa is a chilli and garlic paste sold in some supermarkets and most delis. It is very spicy, can be omitted if need be.
Julie’s tips
- When making rissoles and meatballs it’s important to work the mince thoroughly so that it holds together.
- Use damp hands to form patties and meatballs.
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