If you fancy a change from the usual minced beef burgers then try these tasty, lightly spiced lamb burgers topped with sweet grilled peppers. You can make the burgers up to one day in advance, just interleave with greaseproof paper and cover and chill in the fridge until you are ready to cook them. Place the burgers around the cooler edge of the barbecue and turn carefully to prevent them breaking up. It might be worth investing in a special barbecue grill that encloses all the burgers and makes moving and turning them a doddle!
- 500g minced lamb
- 1 small onion, peeled and finely chopped
- 1 garlic clove, peeled and crushed
- 2tsp ground cumin
- 1tsp ground coriander
- Salt and freshly ground black pepper
- 2 red peppers
- 2 orange peppers
- 2tbsp olive oil
- Split and toasted burger buns and rocket leaves, to serve
Place the lamb in a food processor with the onion, garlic, cumin, coriander and plenty of salt and freshly ground black pepper. Process for about 1 minute until thoroughly combined.
Divide and shape the mince mixture into four flat discs each about 10cm in diameter. Cover and chill in the fridge for at least 30mins.
Meanwhile, place the peppers on a foil-lined grill pan and cook under a medium- hot heat for 10-15mins, turning 3-4 times until the skins are charred and blistered. Place the peppers in a plastic bag and leave until cool enough to handle then peel off the skins, discard the seeds and cut the flesh into strips. Mix with 1tbsp of the olive oil and season lightly.
Brush the burgers with the remaining oil and cook on a medium-hot barbecue for 7-8mins on each side until browned and cooked through. Serve in toasted burger buns with rocket leaves and topped with the roasted peppers.
Buy lamb mince that has a good percentage of fat - if it’s too lean the burgers will dry out during cooking.