Lamb Burgers with Mint and Cucumber
Ingredients
| 1 small onion, minced | ||
| 1 lb ground lamb | ||
| 2 cups fresh breadcrumbs | ||
| grated rind of 1/2 lemon | ||
| 3 tbs mint, chopped | ||
| 1 egg beaten | ||
| kosher salt and black pepper to taste | ||
| 2 tbs flour | ||
| 1 tsp olive oil | ||
| 1//2 English cucumber | ||
| 6 scallions | ||
| 1 cup beef or lamb stock | ||
| 1 tbs dry sherry | ||
| mint sprigs for garnish |
- Add the lamb to a bowl along with the onion, breadcrumbs, lemon rind, 1 tbs chopped mint and the egg.
- Season with salt and pepper.
- Shape the mixture into 8 patties with floured hands, then lightly coat the patties with flour, knocking off excess.
- Heat the oil in a large nonstick frying pan and fry the burgers until lightly browned, about 3 minutes on each side.
- Meanwhile cut the cucumber into 2 inch long wedges.
- cut the scallions into 1/2 inch pieces.
- Add the cucumber and scallions to the pan and saute briefly.
- Pour in the stock and sherry, then add the remaining mint and salt and pepper to taste.
- Bring to a boil, cover and simmer gently until the meat is tender, about 20 minutes.
- Skim off any excess fat before serving and adjust the seasoning.
- Garnish with mint and serve with new potatoes.
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