Lamb burgers with mint mayo and tomato relish
These tasty burgers are perfect as an easy mid-week meal, or for a barbecue. In fact, the tomato relish goes well with any grilled meat, from steaks and chops to bangers.
Ingredients
- 50g/1�oz fresh white breadcrumbs
- 1 garlic clove, crushed
- 1 small bunch fresh coriander, chopped
- 1� tsp mint sauce
- 1 large red onion, roughly chopped
- 500g/1lb 2oz lean lamb mince
- 1 tbsp olive oil, for frying
- 8 lettuce leaves, to serve
- 8 brioche buns, to serve
- 3 gherkins, thinly sliced, to serve
- salt and freshly ground black pepper
- 1 tbsp olive oil
- 1 onion, roughly chopped
- 1 garlic clove, crushed
- 1 x 400g tin chopped tomatoes
- 1 tbsp balsamic vinegar
- 1 tbsp worcestershire sauce
- 1 tbsp tomato ketchup, or a pinch of sugar
- 2 tbsp mayonnaise
- 2 tsp chopped mint
- 1 tsp mint sauce
Directions
- For the burgers, put the breadcrumbs, garlic, coriander, mint sauce, onion and salt and black pepper in a food processor. Blend until it�s just combined with a fairly coarse texture. Tip into a bowl, add the mince and mix together. Using wet hands, shape into 8 burgers, then place on a baking tray, cover and chill in the fridge until needed.
- For the tomato relish, heat the oil in a saucepan, add the onion and garlic, then cover with a lid and fry over a medium heat for 5�7 minutes, or until soft. Add all the remaining ingredients to the pan, stir, bring to the boil and cook for 2�3 minutes. Season with salt and pepper, then cover again with the lid, reduce the heat and leave to simmer for about 10 minutes.
- For the mint mayonnaise, mix all the ingredients together in a small bowl.
- To cook the burgers, heat the oil in a large frying pan, or alternatively light the barbecue and let the flames flare up and die down. Fry or barbecue the burgers for about 3�4 minutes on each side or until browned and cooked through.
- To serve, slice the buns in half and toast the cut side. Spread one half of each bun with the tomato relish and add a lettuce leaf, a burger, a dollop of mint mayonnaise and a few slices of gherkin before popping on the top half of the bun.
