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Middle Eastern lamb burgers

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

Lamb burgers
Lamb burgers


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:

The opinions expressed are those of the author and are not held by Saga unless specifically stated.

The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.