Chargrilled Middle Eastern Lamb Burgers
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Chargrilled Middle Eastern Lamb Burgers
Recipe by Stephanie Alexander Kitchen Garden Foundation
Ingredients
for the burgers
3 tbsp coriander seeds
3 tbsp cumin seeds
1.5 kg minced (ground) lamb
2 onions, finely chopped
juice and zest of 3 lemons
1 handful of parsley, finely chopped
10 sprigs of thyme, finely chopped
3 tsp salt
freshly ground black pepper
¼ cup Squeaky Gate extra virgin olive oil
30 small pita pocket breads
1½ cups yoghurt
for the salad
6 large carrots, grated
1 small handful of coriander, finely chopped
1 small handful of mint, finely chopped
juice of 1 lemon
½ tsp salt
1 tbsp Squeaky Gate extra virgin olive oil
Method
Preheat the oven to 150°C and place one of the baking trays inside to keep warm.
Prepare all of the ingredients based on the instructions in the ingredients list.
Dry-fry the coriander and cumin seeds in the frying pan over a medium heat until they become fragrant.
Grind the coriander and cumin seeds into a coarse powder with the mortar and pestle.
Put the spices, lamb, onion, lemon zest and juice, herbs and salt, along with a good grind of black pepper, into a large bowl. Mix everything together very well with your hands.
Divide up the mixture and roll it into 30 equal balls. Push down on each ball with the back of a fork. Place them on the cold baking tray. Brush the lamb burgers with oil using the pastry brush.
Heat the chargrill pan over a medium-to-high heat.
Place the burgers carefully on the hot grill, using tongs. Leave them to cook on one side without moving them. After 8–10 minutes, turn them and cook the other side (2–3 minutes).
Drain the burgers on kitchen paper.
While the burgers are grilling, brush the pita pocket breads with oil, then place them on the baking tray in the oven to warm through (about 5–8minutes).
To make the salad, mix all the ingredients together in the other large bowl and transfer it to the serving bowl.
Serve the burgers and warm breads on platters at the table. Place the burger patty in the pocket, top with a spoonful of yoghurt, and carrot & coriander salad.
