It wouldn’t be a barbecue without a burger, right? And I haven’t made any lamb burgers yet, so I thought I’d set me a challenge: Mexican lamb. Everyone at the barbecue seemed to love them, which is always nice.
Makes 8-10 burgers
- 1kg minced lamb. Lamb is a very fatty meat, which means the burgers are very succulent (and you don’t need any oil, eggs, etc)
- One red onion, chopped very finely
- One green bell pepper, chopped finely
- One large red jalapeño chili, or a normal large red chili, chopped very finely
- A large handful of coriander (cilantro), chopped
- 1tsp ground cumin
- 1tsp mild chilli powder
- 1tsp paprika
- 1/2tsp cayenne pepper
- 3 cloves garlic, crushed
- 1tsp salt, more to taste
Combine all of the ingredients! Quite a few of my recipes start this way. As I said above, if you use your hands to mulch all of this together, you should have something that holds well enough to not need further moisture (or any breadcrumbs). Be sure to combine the coriander leaves well, because they’ll clump together if you’re not careful.
As usual with burgers, form a tennis ball-sized sphere, and compress on top and bottom, pressing in a little in the middle. These will take about 5 minutes per side on the barbecue – watch out, as the fat from the lamb will make the coals spit.
Quite honestly I’m more pleased with these burgers than any others. Do try them, they’re great.