Mint Sauce Burger
Mint Sauce Burger
Lamb and Mint Sauce Burger, an age old combination of flavours that never ceases to astound the taste buds. Sunday lunch with roast lamb and mint sauce… mmmm, absolutely amazing. That was where the seed was planted for this recipe. Same great taste in a fraction of the time. That is the beauty of the hamburger!
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Serves 4
For The Patties
- 1 lb / 500g coarsely ground lamb or mutton (how to grind your own meat)
- 1 half onion, finely chopped
- 1/2 clove garlic, finely chopped
- 2 pinches ground coriander
- A little pepper (fresh ground is better)
- A little salt
- 1 handful fresh bread crumbs
- 1 egg, beaten
- 1 quarter lamb bouillon/stock cube dissolved in 2 to 3 tablespoons water
For the Mint Sauce
- 3 tablespoons water
- 1 handful fresh mint, finely chopped
- 1 tablespoon sugar, castor is better
- 3 tablespoons cider vinegar
- 1 pinch salt
For the Rolls
- 4 fresh bread rolls
- Thinly sliced onion
- Lettuce
- Mayonnaise
Method
We’ll make the mint sauce first. Bring the water to the boil and stir in the mint. Remove from the heat source and add the sugar and salt, stir through and let it cool before stirring in the vinegar.
Mix all the patty ingredients thoroughly, leaving the salt for after the patties are cooked if you prefer (how to season meat) . Make sure the mixture is cool. Divide mixture into 4 equal balls and mould into patties (how to mold patties) .
Cook on medium heat under the grill, on the barbecue or in a pan (how to regulate cooking temperature) until the patty is cooked to your preferred degree of doneness, or until the internal temperature reaches 160°F / 70°C (when is my patty cooked?) .
Split the rolls and toast the cut surfaces lightly (under the grill, on the barbecue or in a pan) just before the patties are done. Spread mayonnaise on the bottom half of the roll, add a thin slice of onion, some lettuce, sliced tomato and the patty. Spoon the sauce over the patty and top with the other half of the roll. Enjoy a good Mint Sauce Burger.
Bon Appétit!