These homemade lamb burgers are tastier than shop-bought with a hint of cumin to spice things up. Serve with a summer relish and fresh salad.
- For the burgers:
- 250g (8oz) lean minced lamb
- 2 shallots, peeled and very finely chopped
- 1tsp cumin seeds
- Salt and freshly ground black pepper
- A little oil
- 2 soft buns
- 2tbsp plain yogurt
- 1tsp tahini paste, optional
- A few baby spinach leaves or watercress
- For the relish:
- 1 large or 2 small cooked beetroot
- ½ tsp cumin seeds
- 1tsp each olive oil and lemon juice
- A few fresh dill fronds (or chopped fresh herbs)
Heat a griddle pan.
To make the burgers: Mix the minced lamb with the half the shallot, the cumin seeds and seasoning. Knead well to combine, then shape into burgers a little larger than the buns, and rub oil over them.
Cook on the hot griddle for 3-4 mins on each side.
Meanwhile, make the relish. Grate beetroot coarsely and mix with the rest of the shallot, the cumin seeds, oil, lemon juice and dill, or other herb of choice.
Toast the buns for a few seconds on the griddle.
To serve, mix the yogurt and tahini, if using, on the base of each bun. Place some leaves, then a burger and some relish, on top. Serve the rest of the relish.