Minted Lamb and Feta Burgers With a Crunchy Salad

Normally when I want a burger I want cheddar cheese, blue cheese, bacon, black pudding, burger sauce, mayo, ketchup, mustard, cooked onion, raw onion, onion rings,  lettuce, rocket and any other accompaniment you could think of, not all at once obviously although I wouldn’t say no to trying that. So when I looked at this recipe I wasn’t expecting much. A burger with no sauce! How wrong I could be.

Firstly, the peripherals. The wedges, you can’t go wrong with home made wedges, a little oil and salt and pepper and you are golden. Keep the skins on for that extra crispiness. The salad was light and refreshing. Lettuce, radish, spring onion and mint with a little olive oil. I used my good olive oil here that I got from our trip to France. The better the oil the better the flavour so therefor the better the salad.

So, onto the burger. The two most important parts of a good burger. The burger patty itself and the bun. Here we have a brioche bun which for me is the best bun you can get. I am partial to a nice soft white roll at a BBQ but where ever possible its brioche all the way. The burger here is lamb mince which apart from tasting different to your usual beef burger is also filled with a lot more fat which really, really helps. I am all for healthy eating and lean meat but I cannot sit here and lie and say that a lean piece of meat tastes as good as a fatty piece of meat. Obviously moderation is the key. Or in the wise words of Oscar Wilde “Everything in moderation, including moderation”

Along with that lovely sweet lamb that has mint, spring onion and feta all mixed in to the patty itself. You have an onion relish, this is literally onion that is stewed in a pan with some salt and a little sugar. These sweet caramelised onions really combine well with the lamb. These amazing flavour combinations make this a great burger. I didn’t miss any of my usual “must have fillings.. this time. I don’t think anything will beat my usual combination but this has opened up my eyes to other possibilities.

What

2x Large Potatoes

1 Onion

2x Baby Gem Lettuce

1x Pack Radish

3x Spring Onion

1 Bunch Mint

375g Minced Lamb

1 Block Feta Cheese

3x Brioche Buns

How

Pre heat your oven to 200 degrees. while its warming up Chop the potatoes into wedges, you don’t have to peel them the skins will go nice and crispy. Toss the wedges in a splash of olive oil, season with some salt and pepper and pop them in the oven to roast for about 25 minutes.

Onion, slice it into thin half moons

Baby Gem, roughly chop it.

Radish, finely slice it

Spring onion, finely chop it.

Mint, roughly chop it.

Heat up a dash of olive oil in a small pan, add your onion with a pinch of salt and sugar. Put a lid on the pan and leave it on a low heat for around 15 minutes.

Next, mix your lamb with half the chopped mint and three quarters of your spring onion. crumble in half the feta cheese and then add a little flour, salt and pepper. mix it all together with your hands. Divide the mixture into one burger each.

Heat some oil in a pan and add the burgers. cook for around 4 – 5 minutes on each side. If you find they are cooking to quickly on the outside before the center is cooked you can turn down the heat or transfer them to the oven until cooked through.

Mix the remaining spring onion with the radish and lettuce and the rest of the mint. drizzle over some olive oil and salt and pepper and mix together.

Lastly split your buns in half and pop under the grill for around a minute each side. Keep an eye on them they burn fast.

Pop a burger in the bun with a spoonful of your onion relish. put it on the plate with some crispy wedges and a handful of salad.

 

Lamb and Chickpea Curry

In previous posts when I said you only need a few ingredients to make a great meal you know, keep it simple.. scrap that, because this little beauty took my opinion, chewed it up and spat it back in my face.

I will go as far to say this is in my top three meals I’ve cooked since starting this journey. I had to check the recipe card and make sure it wasn’t called “Miracle Lamb and chickpea curry” as it kept my wife silent the whole time she was eating it (I’ve made a big batch to have for breakfast lunch and dinner for the next week). There’s a supermarkets worth of ingredients in it and there is a fair bit of prep to do, believe me when I say it’s worth it. You can taste every ingredient and every one you wouldn’t be without.

For the perfect rice cook it in double the amount of ml in water to the amount of rice in grams. So in this case 175g of rice to 350ml of water. Add the star anise to the water to infuse the rice with that fantastic aromatic flavour. Get it to boiling then turn it down to a simmer. Pop a lid on and cook for 10 minutes, then take it off the heat and leave it with the lid on for another 10 minutes. When your ready for it just use a fork to fluff it up a bit. Season it now to your liking.

So once your lamb mince has browned in the pan add your mustard seeds, onion and pepper and cook for five minutes to soften. Then add the Sri Lanken curry powder, ginger and garlic. Cook for another minute until your kitchen smells amazing then add the passata, cook for a minute and add the water and stock. Let this marvellous medley of flavours simmer for ten to fifteen minutes. When it has thickened add the chickpeas and baby spinach until the former are hot and the latter is wilted. Take off the heat and stir through the coriander. Serve with your rice and let the miracle begin.