Middle Eastern lamb burgers

Unknown Author

Lindsey Bareham's delicious little burgers will add a Middle Eastern twist to any barbecue.


16 small burgers


  • 50g/2oz pine kernels
  • 1½ tbsp olive oil
  • 1 red onion
  • 50g/2oz bunch of coriander
  • 500g/1lb 2oz minced lamb
  • 2 limes or small lemons


Makes 16 small burgers

  • Heat ½ tbsp oil in a frying pan over a medium heat and quickly stir fry the pine kernels until golden. Tip on to a double fold of kitchen paper to drain.
  • Peel, halve and finely chop the onion. Wash the coriander, shake dry and chop finely – stalks and all.
  • Place meat, onion, pine kernels and coriander in a mixing bowl. Add rest of oil. Season generously then use your hands to mix and mulch the ingredients, forming it into a ball.
  • Rinse your hands and, with wet fingers, divide the ball into 4 equal pieces. Divide each quarter in 4 then roll and pat into small patties-cum-burgers. Set aside on a plate as you go. Cover the patties with clingfilm and store in the fridge for at least 10 minutes (and up to 24 hours) to chill and firm up.
  • Cook the burgers without moving for 3-4 minutes a side until crusty on the outside and moist within. Warm the limes on the edge of the barbecue (it makes them super-juicy) cut into wedges and serve with the burgers.

Barbecue bits on the side

  • Dips such as hummus and tzatziki with crudités and crisps keep everyone happy if there’s a barbecue glitch.
  • Cous cous is quick and easy and can be dressed up with nuts, dried fruit and herbs.
  • Limit yourself to 2 or 3 salads: tomatoes look pretty zig-zagged with balsamic vinegar and olive oil decorated with torn basil leaves; try green beans with finely diced shallot in a creamy dressing made by stirring 1 tbsp Dijon mustard into 1 tbsp mayonnaise, then beating in 3 tbsp vinaigrette. A crisp green salad of lettuce hearts, cress and cucumber always goes down well.
  • Boiled new potatoes tossed in butter with mint goes with everything.
  • Make something sloppy such as ratatouille (always best eaten warm or cold) that acts as a sauce as well as a vegetable.
  • Use the dying embers to roast bananas wrapped in foil and stuffed with squares of dark chocolate. These are delicious with a scoop of cream.

Lindsey Bareham's website is: www.lindseybareham.com

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