Wednesday, 29 July 2009

Lamb Burgers with Cucumber Relish

A very tasty burger made with sweet succulent lamb and served on a toasted bun (we make our own), served with a tangy cucumber relish.

We had these last night and we both thought that we had just about got the recipe just right, why don't you let us know what you think.

Serves / Makes: 6
Prep-Time: 10 minutes
Cook-Time: 12 minutes

You Will Need;

2 pounds, Lean minced/ground lamb
1 medium onion, finely chopped
½ a Romano/Pointed pepper, finely chopped *
1-tablespoon Tomato paste
(we now use Heinz Tomato Puree with Mexican Spices and leave out the hot pepper sauce)
½-teaspoon hot pepper sauce
1 tablespoon, paprika
2 tablespoons, chopped fresh parsley
2 tablespoon, chopped fresh rosemary
Salt and freshly ground black pepper to taste
6 burger buns split and toasted to serve

For The Cucumber Relish

1 large cucumber, thinly sliced
1 small red onion, thinly sliced
3 tablespoons lime or lemon juice, fresh
2 tablespoons, olive oil
4 tablespoons, chopped fresh mint
2 spring onions/scallions, finely chopped


To make the relish, mix together the ingredients in a large glass bowl, cover and chill for at least 2 hours or it is best chilled overnight.

In a bowl mix the lamb, onion, pepper, and herbs, season with a little salt and pepper and mix thoroughly, preheat the grill.
Divide the burger mix into 6 equal portions and shape into patties (we use the burger press available from Lakeland ( Grill/broil allowing 5 minutes on each side for a medium burger and 8 minutes each side for a well-done burger.
Toast the surfaces of the buns and serve the burgers on the buns with the cucumber relish. (I like fries with mine)

* Romano pepper
A long, narrow bright red fresh pepper, weighing around 100g, with a sweet-flavoured flesh and a tender skin
Uses: Romano peppers are ideal for stuffing and roasting (this softens the flesh and concentrates the flavour). A variety of fillings can be used including cream cheese, butter bean, and chilli; cooked rice with mushrooms, ham and red onion or cooked chicken or turkey mixed with sweet corn, crumbled Cheshire cheese, and pesto. Serve the cooked peppers with a sauce such as tomato or cheese or a tangy salsa, and salad.
To store: Keep refrigerated after purchase and use within 3 days.
To prepare Wash before use. To prepare the peppers for stuffing, slice off a lid leaving the stalk intact and remove the seeds and core using a small sharp knife and a teaspoon. Spoon the stuffing into the cavity and press down firmly using a teaspoon. Lay on a greased baking sheet, season and drizzle with olive oil.To cook: Preheat the oven to 180C, gas mark 4. Roast the peppers for 30 minutes or until the flesh is tender.