Mediterranean style lamb burger
500 g lamb mince
4 shallots, finely chopped
1 tbsp ground cumin
1 tsp dried oregano
2 tbsp semi-dried tomatoes, chopped
4 rolls, halved horizontally, toasted
baby rocket leaves
small tub hummus
expa 2 tbsp semi-dried tomatoes, thinly sliced
flat-leaf parsley leaves
- Combine the lamb mince, with the shallots, cumin, oregano and semi-dried tomatoes. Mix lightly, and shape into 4 burgers
- Preheat the barbecue flat-plate or pan to moderately-high. Lightly brush the burgers with oil. Add burgers to the barbecue or pan, lower the heat to moderate
- Cook for 6-7 minutes each side or until thoroughly cooked. Turn them once only. Serve the burgers on the toasted rolls with rocket leaves, hummus, extra semi-dried tomatoes and parsley
- Burgers should always be thoroughly cooked. Burgers should not be served rare or pink. A good guide is to insert a skewer into the thickest part; if it is ready to eat the juices will be clear.
- Freeze mince you don't intend to use. Uncooked mince can be frozen for 2-3 months. Rather than freezing loose mince in roundish shape as bought from the butcher lay it out flat to freeze. Thaw frozen mince (and any meat) in the fridge, on the lowest shelf below and or away from any ready to eat food. And only thaw in the microwave if using the mince immediately thereafter.