While out walking I came up with this recipe. I used the warming spices of cumin and coriander
seed in the burger with caramelised red onions.
I was also inspired by my garden which is providing me at the moment
with an abundance of fresh herbs. I went
for coriander in the tomato salsa and lots of fresh mint in a tzatziki. All this was served on a seeded pitta, I thought
for summer it might be lighter and while on the health buzz I chose to serve it
with a quinoa salad jewelled with pomegranate seeds and more fresh herbs. I’m loving quinoa at the moment it has been a
recent discovery of mine and excellent in summer salads. And I know that it is my recipe and maybe I’m
not supposed to say this as it would be considered gloating but it really was
delicious! One of my finer kitchen moments, you really should try and make
this!
And so the day came to announce the four finalists for the competition,
I remained phone at the ready waiting for the call – of course I was going to
get the call… I waited and waited, then waited some more..sadly my burger didn’t
get picked and I’m not bitter about this in the slightest…But honestly the four
finalists and eventual winner had fantastic recipes that I will be trying
myself. I realise that the competition
was by Bord Bia to promote lamb in the summer months and it has worked the
trick on me, I never really would have used lamb in burger recipes but it provides
such a distinct taste that really absorbs any flavours that you add to it that
I will certainly be trying it again. But
now I’m off to check my email…obviously its broken, sure that’s the reason why
I wasn’t chosen, they didn’t get my email…!
Ingredients
For the
burgers:
1 pack of lamb mince
2 red onion, cooked with balsamic
vinegar, brown sugar and butter
1 tsp cumin seeds
1 tsp coriander seeds
Lamb burgers on a temporary bucket barbecue! |
1 tsp cinnamon
1 tsp turmeric
1 tsp oregano
1 egg
salt and pepper
For the
tzatziki
Natural yoghurt
Juice of half a lemon
1 clove of garlic minced
½ pack of Feta cheese crumbled
Handful of fresh mint, chopped
½ a cucumber, grated
For the
salsa
1/2 a green chilli, finely diced
3 large tomatoes, de-seeded and diced
1 red onion diced
Handful of coriander, chopped
Salt and pepper
Olive oil
Balsamic vinegar
Method
Toast the cumin seeds and coriander
seeds on a dry pan, add to a pestle and mortar and grind to a dry powder
Add this to the mince, along with a
beaten egg, the cinnamon, turmeric, caramelised onions, oregano and salt and
pepper
Mix with your hands and shape into 4
burgers
For the tzatziki combine all ingredients
and season to taste, do the same with the salsa
Cook the lamb burgers on a BBQ for ten
minutes
To assemble place some of the tzatziki
on the bottom of a toasted pitta bread, add the burger and top with the salsa.
Serve with the quinoa and pomegranate
salad
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