Lamb Burgers

Lamb Burgers

SERVES 2

TAKES up to an 1 HOUR

Description

For Easter 2023 we challenged recipe developer and food photographer James Strawbridge (@jgstrawbridge) to develop 4 recipes using - in our humble opinion - undervalued lamb cuts as their star ingredient. This lamb burger uses our lamb mince made with small pieces of tender lamb that are too small to sell after having been trimmed while preparing tidy tied lamb roasts supplemented with juicy lamb shoulder.

 

We hope this recipe will encourage you to join our ongoing quest to reduce waste and balance the carcass for more sustainable farming and butchery practices that truly value the whole animal from nose to tail. 

Photography by James Strawbridge

Method

1. Start by making your burger patties. Combine all the burger ingredients in a bowl and mix by hand. Then divide into two and shape into two large patties. If time allows make these in advance and then once you’ve formed them leave in the fridge until you are ready to cook with them.

2. For the smashed peas simply blitz in a food processor for 1 minute on pulse until you have a coarse pate texture. Season to taste.

3. Toss the slices of halloumi in oil with curry powder and cook in the same pan as the burgers. Heat a non-stick frying pan and cook the burgers for 4-5 mins on each side so they have a good crust but are still juicy and the halloumi for 2-3 mins on each side until golden.

4. While the burgers are grilling pickle some carrots with a hot solution of vinegar, sugar and cumin seeds. Warm this in a small pan until it reaches boiling point and then pour over the grated carrot. Allow to pickle for the time it takes the vinegar to cool to room temperature and then strain.

5. Build your burger with smashed peas on the base, a handful of salad leaves, then the delicious, spiced lamb burger and grilled halloumi. Top with cumin pickled carrots and onion rings. Serve with fries and harissa mayo on the side.

Ingredients

For the burger:

• 500g minced lamb
• ½ shallot, finely diced
• 1 clove of garlic, crushed
• 1 tbsp finely chopped mint
• 1 tsp root ginger, grated
• 1 tsp turmeric
• 1 tsp garam masala
• ½ tsp chilli flakes
• Sea salt to season

 

For the smashed peas

• 150g cooked peas
• 2 tbsp sprouted seeds
• 1 tbsp mint sauce
• 1 tbsp wild garlic, finely chopped [seasonal] or 1 tbsp finely chopped mint
• 2 tsp olive oil
• Pinch of sea salt

 

To serve:

• 2 Focaccia rolls
• Block of halloumi, sliced in half
• Vegetable oil for frying
• 1 tsp mild curry powder
• Salad
• 1 carrot, grated
• Pinch of cumin seeds
• 75ml cider vinegar
• 1 tsp sugar