Lamb, mint and coriander burgers

Lamb, mint and coriander burgers

By
From
Good Better Green
Makes
4 Extra large or 8 Medium patties

This is one of my favourite ways with minced lamb. Serve with oven-baked, sweet potato fries, a large salad and homemade tomato ketchup or a refreshing tzatziki. The bean sprouts add some crunch to the patties but if you are making these ahead to freeze, omit them.

Ingredients

Quantity Ingredient
1 teaspoon cumin seeds
1 teaspoon coriander seeds
10-15g mint, leaves only
25g parsley, leaves only
25g coriander, largest stalks removed
1 garlic clove, roughly chopped
1/2 teaspoon sea salt
500g minced lamb
pinch cayenne pepper
generous grinding of black pepper
1 small onion, finely chopped
1 teaspoon dijon mustard
1 spring onion, very finely sliced
large handful mung bean sprouts, roughly chopped
grapeseed or coconut oil, for frying

Method

  1. Toast the cumin and coriander seeds in a dry, medium-hot frying pan for a couple of minutes until fragrant. Tip out, allow to cool slightly, then grind with a pestle and mortar or in a spice grinder. Set aside.
  2. Chop the herbs as finely as possible. You could use a small food processor to do this, although I find it less effcient than doing it by hand. Set aside.
  3. Grind the garlic and salt into a paste, using a pestle and mortar. Scrape this into a large mixing bowl and add all the other ingredients. Mix thoroughly with your hands and shape into 4 very large or 8 smaller patties.
  4. Heat a little grapeseed or coconut oil in a large frying pan and fry the patties over a medium to high heat until cooked to your liking – 5–7 minutes each side for the large patties, 4–5 minutes each side for the smaller ones.
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