Lamb Burgers with Mint and Cucumber


  • 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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