Lamb Burgers with Chipotle and Fried Onions
This lamb burger recipe utilises tasty ingredients including coriander, mint, cumin, lime and shallots for a burger like no other!
Ingredients
For the burgers:
- 600g minced lamb
- 1 small bunch coriander, chopped
- 1 small bunch mint, chopped
- ½ tsp ground cumin
- ½ tsp ground coriander
- Salt and pepper
- 25ml olive oil
For the sauce:
- 200ml crème fraîche
- 1 chipotle, soaked and chopped
- 2 limes, juice and zest
For the crispy onion rings:
- 2 shallots, peeled and sliced
- 50ml milk
- 50g plain flour
To serve:
- 3 brioche buns
- Mint and coriander
- 1 bunch watercress
Method
Pre-heat the oven to 200C.
To make the burgers mix the lamb with the dry spices and ¼ of the mint and coriander, mix thoroughly and divide into 3 rounds. Heat some olive oil in a pan over a medium heat, then fry for 2-3 minutes and flip over. Place in the oven.
For the crispy onion rings coat the shallots in milk, then flour and deep fry at 170C until golden and crispy. Drain onto kitchen paper and season with salt.
For the sauce mix the crème fraîche with the chipotle and lime.
Toast the brioche buns.
To serve, fill the buns with watercress and herbs, then top with the burger, dressing and onion rings then put the top on.
Ingredients
For the burgers:
- 600g minced lamb
- 1 small bunch coriander, chopped
- 1 small bunch mint, chopped
- ½ tsp ground cumin
- ½ tsp ground coriander
- Salt and pepper
- 25ml olive oil
For the sauce:
- 200ml crème fraîche
- 1 chipotle, soaked and chopped
- 2 limes, juice and zest
For the crispy onion rings:
- 2 shallots, peeled and sliced
- 50ml milk
- 50g plain flour
To serve:
- 3 brioche buns
- Mint and coriander
- 1 bunch watercress
Method
Pre-heat the oven to 200C.
To make the burgers mix the lamb with the dry spices and ¼ of the mint and coriander, mix thoroughly and divide into 3 rounds. Heat some olive oil in a pan over a medium heat, then fry for 2-3 minutes and flip over. Place in the oven.
For the crispy onion rings coat the shallots in milk, then flour and deep fry at 170C until golden and crispy. Drain onto kitchen paper and season with salt.
For the sauce mix the crème fraîche with the chipotle and lime.
Toast the brioche buns.
To serve, fill the buns with watercress and herbs, then top with the burger, dressing and onion rings then put the top on.
