TO DRINK: Vinho Verde, which is crisp, fruity and fun for lunch.
By Nikki Gaskell and Vickie Clarke
Photograph by Graeme Borchers
Gourmet lamb mince burger with cumin and tzatziki
Ingredients
BURGER
- 350g lamb mince (ask your butcher to mince it)
- 1 large egg yolk
- 1 red onion, finely chopped and sautéed
- 5ml (1 tsp) ground cumin
- salt and freshly ground black pepper, to taste
TZATZIKI
- 60ml (¼ cup) plain yoghurt
- 1 garlic clove, finely chopped
- 30ml (2 tbsp) cucumber, seeded and grated
- salt and freshly ground black pepper, to taste
- 10ml oil
- 2 freshly baked white rolls
- butter lettuce and sliced tomato
Instructions
1
Preheat the oven to 180°C.
2
For the burger, mix together the mince, egg yolk, onion, cumin, salt and pepper until well combined.
3
Divide into two and shape into patties. Refrigerate until needed.
4
For the tzatziki, mix together the yoghurt, garlic and cucumber and season to taste.
5
Heat the oil in a pan and brown the burgers on both sides. Transfer to a baking tray and finish in the oven for 15 – 20 minutes.
6
Layer the rolls with the lettuce, tomato, patties and tzatziki. Serve immediately.
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
