Last week I was set a challenge to make a recipe using lamb mince, or keema, and I made Keema Shepherd's Pie with a sweet potato mash which was delicious (even if I do say so myself).
This week I've made aromatic lamb burgers with a lovely mint raita to go with it. Lamb and mint are a food marriage made in heaven, so I wanted to use both in the same meal. As always with the recipes on this blog, it's easy to make and perfect as a mid-week family meal. The burgers use spices, but they make the burgers 'aromatic' rather than spicy hot - but you could add more spice if you wanted, and one or two chillies to the mix if you want a bit of a kick. I left the chilli out this time because my daughter doesn't like it.
Makes 6 burgers
250g lamb mince
1 small red onion, finely chopped
Fresh breadcrumbs made from 2 slices of white bread, processed into crumbs
2 garlic cloves, crushed
1-2 red chillies, finely chopped (optional)
1 tsp garam masala
1 tsp ground cumin
salt and freshly ground pepper
Oil for cooking
Put all of the ingredients in a bowl, and mix well together. I find it easier to do it with my hands.
Shape the mixture into 6 burgers, put on a plate and chill in the fridge for 30 minutes.
While the burgers are in the fridge, make the raita. Use 250ml of natural yoghurt, half a cucumber (grated and excess liquid squeezed out), a few leaves of fresh mint, chopped, and salt to taste.
Mix together in a bowl, that's it!
When you're ready, take burgers out of the fridge about 10 mins before you're ready to cook to bring them back to room temperature.
Brush the burgers with the oil and place into a hot frying pan. Cook for 5 minutes on each side. Your kitchen will smell amazing at this point!
To serve, toast pitta bread for 30 seconds then open it up into a pocket. Place the burger inside, serve with tomato and salad leaves. Top with some of the mint raita. We loved these, so easy and quick to make and the final result is really tasty. I'll definitely be making them again.
Visit Simply Beef and Lamb for more ideas on cooking with lamb mince.