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Easter special! How to make minced lamb burger

By Chef Roger Gonsalves
April 12, 2020 08:36 IST
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The perfect recipe to binge on a Sunday.

Minced Lamb Burger

Minced lamb burger

Recipe by chef Roger Gonsalves, corporate chef, Esora, Mumbai

Ingredients

  • 2 red capsicums, halved, deseeded
  • Olive oil spray
  • 2 tsp olive oil
  • 2 garlic cloves, crushed
  • 2 tsp ground cumin
  • 60 ml (1/4 cup) fresh lemon juice
  • 4 (about 100 g each) lean lamb leg steaks
  • 130 gm (1/2 cup) low-fat natural yoghurt
  • 1 cucumber, halved, deseeded, finely chopped
  • 4 burger buns, split, lightly toasted
  • Baby rocket leaves, to serve

Method

  • Preheat oven to 200°C.
  • Line a large baking tray with non-stick baking paper.
  • Place the capsicum, skin-side up, on the lined tray. Lightly spray with olive oil spray. Roast in oven for 20 minutes or until charred and blistered.
  • Transfer to a sealable plastic bag and set aside for 20 minutes (this helps lift the skin). Peel the skin from the capsicum and discard. Cut the flesh into 3 cm-wide strips.
  • Meanwhile, combine the olive oil, garlic, cumin and 2 tbsps of lemon juice in a glass or ceramic bowl.
  • Add the lamb and turn to coat. Cover and place in the fridge for 15 minutes to marinate.
  • Combine the yoghurt, cucumber and remaining lemon juice in a small bowl.
  • Preheat a chargrill on high. Lightly spray with olive oil spray. Drain the lamb from the marinade.
  • Cook on grill for 2 minutes each side for medium or until cooked to your liking.
  • Transfer to a plate and cover loosely with foil. Set aside for 3 minutes to rest.
  • Divide the bases of the burger buns among serving plates. Top with the rocket leaves, capsicum, lamb and yoghurt mixture.
  • Top with the remaining buns to serve.

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Chef Roger Gonsalves
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