Lamb, mint and coriander burger

29 April 2016

Delicious herby lamb burgers with mint and coriander from Zita Steyn, author of Good Better Green.

Cooking time

15 minutes

Serves

4-8



Ingredients

  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 10–15g (small handful) mint, leaves only
  • 25g (1 small bunch) parsley, leaves only
  • 25g (1 small bunch) coriander, largest stalks removed
  • 1 garlic clove, roughly chopped
  • Generous 1⁄2 teaspoon sea salt
  • 500g minced lamb
  • Pinch of cayenne pepper
  • Generous grinding of black pepper
  • 1 small onion, finely chopped
  • 1 teaspoon Dijon mustard
  • 1 spring onion, very finely sliced
  • Large handful of mung bean sprouts, roughly chopped (optional)
  • Grapeseed or coconut oil, for frying

Method

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.

Makes 4 extra large or 8 medium patties.

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.

Chop the herbs as finely as possible. You could use a small food processor to do this, although I find it less efficient than doing it by hand. Set aside.

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.

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.

Good Better Green by Zita Steyn (Quadrille £16.99) Photography: Nassima Rothacker

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