Lamb and Mint Patties / Burgers

Submitted by Jubes

"Quick and easy for a weeknight dinner. Serve on burger rolls or with veges or salad on the side. These patties are gluten-free"

 

• Ready In: 40mins
• Ingredients: 9
• Serves: 4

ingredients

• 1 onion, finely chopped
• 1 tablespoon olive oil
• 2 garlic cloves, crushed
• 1 small piece ginger, peeled and grated (about1 inch piece)
• salt
• black pepper, freshly ground
• 675 g ground lamb (1.5 lbs ground lamb mince)
• 1⁄4 cup fresh mint leaves, finely chopped (one handful of leaves)
• extra vegetable oil (for frying)

directions

1. Heat the olive oil over low heat.
2. Add the onion and cook for 5 minutes until soft.
3. Add the garlic, ginger some salt and pepper. No need to cook these off,but you can cook for a further one minute if wished.
4. Remove from the heat and allow to cool.
5. Add the lamb mince to a large bowl along with the cooled onions and the mint. Season again and mix until thoroughly combined.
6. Roll large balls of the mixtureand flatten to make burger/patties.
7. Sit the patties on a plate and chill in the fridge until firm, if time permits.
8. Shallow fry the burger patties in a little vegetable oil. Fry 6-7 minutes each side, or until cooked through. You can also cook on a grill/griddle pan or barbeque.
9. Serve hot on a roll or with veges or salad on the side.

Reviews

[Rita1652]

ACE! So good! I didn`t saute my onions, garlic or ginger. I added them raw to my food processor till they where very finely minced. I did buy a cut from the shoulder that i cut into cubes, froze then pulsed in my food processor with the onion mixture. Grilled about 3-4 minute per side. I placed the burger on a onion bun (no bun for gluten free) with lettuce and tomato. Topped the burger with crumbled goat cheese and thin sliced cucumbers. No need for ketchup. Thanks. Made for my team the lively lemon lovelies. ZWT #8 Australia challenge. Cheers Jubes. Oh I did serve with Recipe # 484221

 

[The Flying Chef]

These were great and so quick and easy to put together.. I doubled the recipe as I made patties for our dinner served over a green salad with feta cheese, large garlic stuffed olives and red onion along with a drizzle of balsamic dressing. I then made meatballs with the rest of the mixture and have frozen them so I can do what mummamills suggested and make a curry with them, as soon as I read her review I thought that sounded so good to do.. The lamb patties by themselves were delicious though and were thoroughly enjoyed by us all and we all agreed on the 5 stars, does not happen often in our house.. I think these would be great done any way be it a bbq or made smaller for finger foods with a dipping sauce.. We loved them paired with salad perfect for us and really looking forward to trying them in a curry.. Thanks for posting such a winner of a recipe for us Jubes..

 

[mummamills]

These are great! and very easy. I didnt have enough mint for my liking, but my mint was very sad after 3 weeks of being away :)<br/>The only lamb mince I could get was very coarse and fatty, next time I think I will whizz up my own. I reckon this would be wonderfull in a curry! thanks Jubes . made for Aussie swap sept 2011

 

[COOKGIRl]

Fresh local lamb, onions from my bro's garden, mint from our garden...GOOD! Loved that<br/>ginger in the mix! Served over a bed of plain white rice and alongside steamed veggies and leftover cole slaw. Looking forward to making "baby burgers" aka "sliders" with this recipe in the near future. Thanks for posting!

 

[KateL]

BLISS! Quintessinal! I nominate this for best use of fresh mint. DH, who always swore he hated lamb, absolutely loved it and asked that I make these again with our leftover ground lamb. We purchased boneless leg of lamb, which DH trimmed of all fat, accounting for 31% shrinkage in weight from our purchase; however, we had the leanest, freshest possible ground lamb for our patties, and the cost per pound was still USD$5.00 less than the "little pieces of gold" chops. The vegetable filling was perfect; the sauteing helped to intensify the flavors. The ginger was subtle, but enjoyable. The mint was delightful, but not overwhelming. I formed my patties the night before, and followed Bobby Flay's recommendation of making an indentation in the middle of the burger to enhance even cooking. The extra refrigeration allowed the patties to firm up, and allowed the flavors to blend to perfection. I used a Cuisinart Griddler, searing for 3 minutes, then cooking at medium for about 5 minutes (until the internal temperature reached 129F). These were so good we wouldn't dream of adding any condiments to distract. These were so good, I didn't miss those "little pieces of gold" that had been my favorite since childhood. Made for The Wild Bunch for ZWT8 ~Great Backyard Barbie Challenge ~Australia/New Zealand. This recipe was already gluten-free as written; thank you, Julie!