Lamb Burgers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
910 grams, lean minced/ground lamb1 medium onion, finely chopped½ a Romano/Pointed pepper, finely chopped (see notes)1-tablespoon Tomato paste, (We now use Heinz Tomato Puree with Mexican Spices and leave out the hot pepper sauce)½-teaspoon hot pepper sauce1 tablespoon, paprika2 tablespoons, chopped fresh parsley2 tablespoon, chopped fresh rosemarySalt and freshly ground black pepper to taste6 burger buns split and toasted to serveFor The Cucumber Relish1 large cucumber, thinly sliced1 small red onion, thinly sliced3 tablespoons, fresh lime, or lemon juice2 tablespoons, olive oil4 tablespoons, chopped fresh mint2 spring onions, finely chopped
In a bowl mix the lamb, onion, pepper, and herbs, season with a little salt and pepper and mix thoroughly, preheat the grill.
Divide the burger mix into 6 equal portions and shape into patties (we use the burger press available from Lakeland, Grill/broil allowing 5 minutes on each side for a medium burger and 8 minutes each side for a well-done burger.
Toast the surfaces of the buns and serve the burgers on the buns with the cucumber relish.
Serve and Enjoy!
Romano pepper, a long, narrow bright red fresh pepper, weighing around 100g, with a sweet-flavoured flesh and a tender skin
Uses: Romano peppers are ideal for stuffing and roasting (this softens the flesh and concentrates the flavour). A variety of fillings can be used including cream cheese, butter bean, and chilli; cooked rice with mushrooms, ham and red onion or cooked chicken or turkey mixed with sweet corn, crumbled Cheshire cheese, and pesto. Serve the cooked peppers with a sauce such as tomato or cheese or a tangy salsa, and salad.
To store: Keep refrigerated after purchase and use within 3 days. To prepare the peppers for stuffing, slice off a lid leaving the stalk intact and remove the seeds and core using a small sharp knife and a teaspoon. Spoon the stuffing into the cavity and press down firmly using a teaspoon. Lay on a greased baking sheet, season and drizzle with olive oil.
To cook: Preheat the oven to 180C, gas mark 4. Roast the peppers for 30 minutes or until the flesh is tender.
Serving Size: 6 Burgers
Number of Servings: 6
Recipe submitted by SparkPeople user ASTROCHEF.
Divide the burger mix into 6 equal portions and shape into patties (we use the burger press available from Lakeland, Grill/broil allowing 5 minutes on each side for a medium burger and 8 minutes each side for a well-done burger.
Toast the surfaces of the buns and serve the burgers on the buns with the cucumber relish.
Serve and Enjoy!
Romano pepper, a long, narrow bright red fresh pepper, weighing around 100g, with a sweet-flavoured flesh and a tender skin
Uses: Romano peppers are ideal for stuffing and roasting (this softens the flesh and concentrates the flavour). A variety of fillings can be used including cream cheese, butter bean, and chilli; cooked rice with mushrooms, ham and red onion or cooked chicken or turkey mixed with sweet corn, crumbled Cheshire cheese, and pesto. Serve the cooked peppers with a sauce such as tomato or cheese or a tangy salsa, and salad.
To store: Keep refrigerated after purchase and use within 3 days. To prepare the peppers for stuffing, slice off a lid leaving the stalk intact and remove the seeds and core using a small sharp knife and a teaspoon. Spoon the stuffing into the cavity and press down firmly using a teaspoon. Lay on a greased baking sheet, season and drizzle with olive oil.
To cook: Preheat the oven to 180C, gas mark 4. Roast the peppers for 30 minutes or until the flesh is tender.
Serving Size: 6 Burgers
Number of Servings: 6
Recipe submitted by SparkPeople user ASTROCHEF.
Nutritional Info Amount Per Serving
- Calories: 565.0
- Total Fat: 37.6 g
- Cholesterol: 110.8 mg
- Sodium: 325.2 mg
- Total Carbs: 25.0 g
- Dietary Fiber: 2.2 g
- Protein: 29.9 g
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