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.




15 min


30 min


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