Looking for a lean burger that is full of flavour? Try this burger patty recipe that would also be delicious as meatballs. It is very lean and has a Middle Eastern flavour to it. Perfect with Water Chestnut Raita.
- 400g Lamb Fillet
- 1 tsp ground cumin
- 1/2 tsp ground tumeric
- salt to taste
- pepper to taste
Mince your lamb fillet using a grinder, food processor or 2 meat cleavers.
I used 2 large Asian Cleavers (one in each hand) and chopped with both simultaneously in a quick, repetitive motion.
Add all your seasoning and spices to the mince and combine with your hands.
Shape your mince into patties. Ensure they are the correct size for your bun – I use cookie cutters to shape mine into slider sizes.
Oil a griddle pan or bbq and bring to a very high heat.
Place your patties on the grill, season and allow to cook until defined char lines appear on one side.
Flip your burger and allow to cook until it is to your liking (medium rare is best – remember the cut of lamb is lean and good quality).
Serve in a burger with salad and Water Chestnut Raita.
Serves 2 large patties or 4 slider-sized patties.
This is a result of Get Forked’s Week 9 Challenge.