VE TEST Minted Lamb Burgers
With Feta and Crunchy Salad
For Da Vinci, it was Mona Lisa. For Banksy, Kate Moss. Down the centuries great artists have been moved to great feats of creativity by a beautiful muse. For Head Chef Patrick, that mythical muse is the burger. A thing of such delicious, dribble-down-your-chin simplicity, it can be re-invented time and time again to create the most divine dinner time results. For this little incarnation, he’s taken lamb mince and thrown in a Greek twist and a kick of minty freshness.
Ingredients
2.1 unit(s)
Spring Onion
50 grams
Feta Cheese
1 unit(s)
Baking Potato
10 grams
Panko Breadcrumbs
½ unit(s)
Onion
200 grams
Lamb Mince
2 unit(s)
Burger Buns
½ bunch(es)
Mint
Nutritional information
Instructions
Chop the potato into wedges roughly the size of your thumb (no need to peel). Toss the potato in a splash of olive oil, a pinch of salt and a few good grinds of black pepper. Roast on the middle shelf of your oven for 25 mins. Halve, peel and slice the onion into thin half moon shapes. Roughly chop the gem lettuce. Very finely slice the radish and spring onion and chop the mint.
Heat a splash of olive oil in a small frying pan on low heat. Add the onion with a pinch of salt and sugar (if you have some). Put a lid on and gently stew for at least 20 mins. Tip: The onion is ready when it is soft.This is your onion relish. Next, in a bowl mix the lamb mince with the panko breadcrumbs, half the mint and three-quarters of the spring onion.
Crumble in half the feta and season with a pinch of salt and black pepper.Mix everything thoroughly with your hands to incorporate all the ingredients. Divide the mixture into one burger per person, each burger being 2cm thick. Tip: Make sure the burger is nice and squashed together, to ensure it doesn't break up in the pan!
Heat a splash of olive oil in a nonstick frying pan on medium heat. Once hot, add the burgers and cook for 6-8 mins on each side. Tip: Only turn the burgers once and do so gently to avoid breaking.The burgers are cooked when they are no longer pink in the middle. If there is excess liquid coming from the burger, simply remove this from the pan with a spoon into a spare bowl and discard. You may like to do this a few times.
Preheat your grill to high. In a bowl mix the remaining spring onion with the radish and lettuce. Drizzle over olive oil and add a pinch of salt and black pepper. Add the remaining mint and lightly toss with your fingertips.
Split each brioche buns in half and lightly toast on each side under your grill for 1 minute. Serve the burgers in the buns with a spoonful of the onion relish with the crunchy salad and wedges on the side.
