Home Made Spicy Lamb Burger for National Burger Day:
Burgers are one of the easiest things to make yourself. And, home-made burgers taste SO much better than the pre-made ones you can buy in the shops, perhaps because you can season them to your own taste or perhaps because you can use excellent quality meat as I did to make this Welsh spicy lamb burger. I love the sweetness of Welsh lamb – it makes the perfect spicy lamb burger for me.
I developed a bit of a taste for blue cheese burgers after I was invited to try the special burger at Ed’s Easy Diner the other week. So, I was secretly rather pleased to be asked to take part in a National Burger Day challenge by Welsh Lamb. I love lamb burgers – the sweetness of good quality lamb works really well with a little cumin and cinnamon. Welsh lamb is particularly well flavoured and succulent, it has a PGI rating (protected geographic indication) to reflect something special that can only come from a region where the grass is green and where traditional farming methods are used.
I add chopped onions and breadcrumbs. If you want a gluten-free option for a spicy lamb burger you can leave out the breadcrumbs and those with fussy members of the family might prefer to add caramelised onion rings when making up the burger rather than adding to the basic burger mix. You can obviously cook these on a barbecue if the weather is good too.
The Castello Blues Burger slices make it easy to add a crumbly cheese topping to your burger. And, once again I love the flavour. I added a dollop of some homemade damson chutney to my burgers, something which paired really well with the cinnamon and cumin spicing and which helped to bring out the sweetness of the meat.
If like me, you are generally cooking for one or two people, these spicy lamb burgers can be frozen before they are cooked. Just layer them between baking parchment in a freezer box, to make it easy to take out the number you want. So here’s my recipe for a spicy welsh lamb burger. Enjoy, but do feel free to adapt the spices to your own taste!
A great lunch or evening dish, freezable and preparable in advance. Can be cooked on a barbecue. Serve hot..
- 400 g Welsh Lamb Mince
- 1 Medium Onion
- 50 g Fresh Breadcrumbs
- 1 Medium Egg
- 1 teaspoon Cumin
- 1/2 teaspoon Cinnamon
- 1/2 teaspoon Chilli powder or a good dash of tabasco
- Salt and pepper to taste
- 2 tablespoons Damson Chutney or another sweet fruit chutney
- 4 Medium slices Castello Burger Blue Cheese Slices Or blue cheese of your choice
- 4 Brioche Burger Buns
- 1 tablespoon Olive oil (or perhaps a little less)
Gently fry the onion in a little oil for about 10 minutes, till soft and just starting to caramelise
Mix together the mince, egg, spices and seasoning and breadcrumbs. I find this easiest to do with my hands so that all the spices are mixed through the meat mixture properly
Form into patties. I made 4 chunky burgers, but if you prefer a smaller burger, you could probably make six with this amount of mince
Cover with cling film and put in the fridge for at least 30 minutes to rest
Heat a good quality frying pan, like the Oxo Good Grips pan, over a medium flame. Carefully add a little oil and then the burgers. Cook on a high heat for a minute, then reduce the heat to low and continue to cook for 3-4 minutes (depending on whether you want your burger pink in the middle). What you are looking for is a nice char on the outside, without overcooking the meat.
Turn the burgers over, turn the heat up to seal and cook for a minute. Then reduce the heat and place a slice of cheese on each patty
Continue to cook over a low heat till the cheese starts to melt (another 3 minutes or so)
Meanwhile, split the brioche buns and grill on the cut side until golden brown
Make up the burgers by placing each patty in a bun then topping with a good teaspoon of chutney.
Like the look of this recipe – why not pin it for later!
And, if for any reason you need a vegetarian option – do take a look at my recipe for a Vegetarian Portobello Mushroom Burger
Disclosure: My expenses to make this lamb burger and some of the ingredients were provided by Welsh Lamb