Last-Minute Lamb Burgers
- 20m Prep Time
- 10m Cook Time
- 30m Ready In
These lamb burgers are full of flavor and perfect for a quick barbecue. They are topped with pink pickled onions that can be made in advance.
Ingredients
- 500 g minced/ground lamb
- 1 onion finely chopped
- 1 frozen crushed garlic defrosted
- 3 clove garlic crushed
- 7.39 ml salt
- 14.8 ml ground cumin
- 1.23 ml fenugreek powder
- 14.8 ml fresh mint leaves finely chopped
- 1 fat green chilli very finely chopped
- 0.5 lemon juiced
- 2.46 ml freshly ground black pepper
- 1 bunch fresh coriander/cilantro leaves very finely chopped
- burger buns
- mayonnaise
- shredded lettuce
- sliced tomatoes
- 150 ml white wine vinegar
- 50 g caster/superfine sugar
- 9.86 ml salt
- 2.46 ml coriander seeds
- 1 bay leaf
- 2 small red onions halved and finely sliced
Nutrition (per serving, estimated)
Estimated based off 16 of 22 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 337 mg
- Iron: 5.67 mg
- Magnesium: 89.9 mg
- Phosphorus: 478 mg
- Potassium: 1211 mg
- Zinc: 6.22 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 500 g minced/ground lamb
- 7.39 ml salt
- 14.8 ml ground cumin
- 1.23 ml fenugreek powder
- 2.46 ml freshly ground black pepper
- burger buns
- mayonnaise
- shredded lettuce
- sliced tomatoes
- 150 ml white wine vinegar
- 50 g caster/superfine sugar
- 9.86 ml salt
- 2.46 ml coriander seeds
- 1 bay leaf
Prepare
- 1 onion, finely chopped
- 1 frozen crushed garlic, defrosted
- Crush 3 clove garlic
- 14.8 ml fresh mint leaves, finely chopped
- 1 fat green chilli, very finely chopped
- Juice 0.5 lemon
- 1 bunch fresh coriander/cilantro, leaves very finely chopped
- 2 small red onions, halved and finely sliced
Let's Cook
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Step 1.
To make the pink pickled onions, combine the white wine vinegar, caster sugar, salt, coriander seeds, and bay leaf in a small saucepan over medium heat. Bring just to a boil, stirring to dissolve the sugar, then remove from heat and add the finely sliced red onions. Set aside to cool and pickle for at least 2 hours; these can be stored in a sealed jar in the fridge for up to 2 weeks.
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Step 2.
Preheat the grill to high and line a grill pan with foil, or prepare a barbecue. In a large bowl, combine the minced lamb, finely chopped onion, crushed garlic, salt, ground cumin, fenugreek powder (if using), chopped mint, finely chopped green chilli, lemon juice, black pepper, and finely chopped coriander. Mix until well combined, then divide into 4 equal balls and press into patties slightly wider than your burger buns.
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Step 3.
Cook the patties under the grill or on the barbecue for 8–10 minutes, turning regularly, until cooked to your liking (the internal temperature should reach 71°C/160°F for medium).
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Step 4.
While the burgers cook, slice the burger buns in half. To assemble, spread mayonnaise on each bun base, then top with shredded lettuce, sliced tomato, a cooked burger patty, and a generous portion of pickled onions. Cover with the bun tops and serve immediately.