Lamb ragu burger with pickled carrots and minted cucumber
Gourmet lamb burger
6
Serves
30 mins
Prep Time
4 hrs
Cook Time
Recipe author
Ashley Knudsen
This burger recipe is something a little different but is definitely a crowd-pleaser. Slow cooking the lamb ragu-style creates meltingly tender and juicy meat in a thick rich sauce.
Smothered with the fresh minty flavours of Tzatziki, minted cucumbers with pickled carrots for a zingy crunch.
Beetroot hummus can also be used in place of the Tzatziki for a really earthy flavour that goes very well with the lamb.
This burger recipe is something a little different but is definitely a crowd pleaser. Slow cooking the lamb in a ragu style sauce creates meltingly tender and juicy meat in a rich, thick rich sauce. Smothered with the fresh minty flavours of Tzatziki, minted cucumbers with pickled carrots for a zingy crunch. Beetroot hummus can also be used in place of the Tzatziki for a really earthy flavour which goes very well with the lamb.
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Ingredients
Lamb Ragu Filling
800g Quality Mark lamb shoulder
off the bone
1 large onion
sliced
2 garlic cloves
roughly chopped
2 carrots
roughly diced
250ml beef stock
250ml red wine
2 Tbsp tomato paste
1/2 tsp dried oregano
1/2 tsp dried rosemary
salt
black pepper
Pickled Carrots
2 carrots
peeled into ribbons
1 cup sugar
1 cup cider vinegar
1 cup water
Minted Cucumber
2 cucumber
peeled
a small bunch mint leaves
a pinch salt
Tzatziki Sauce
170g Greek style yoghurt
1 bunch mint leaves
roughly chopped
1 garlic clove
crushed
1 squeeze lemon juice
Burger Assembly
6 burger buns
salad greens
i
Method
Lamb Ragu Filling
Pickled Carrots
Minted Cucumber
Tzatziki
Assemble the Burger
1
Brown the diced lamb in a hot pan with a little oil until nicely browned.
2
Add the onion, garlic and carrots and cook until softened.
3
Pour in the wine and beef stock cooking out wine. Takes 5 minutes at a boil.
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4
Add the remaining ingredients and stir to combine.
5
Place the lamb mixture into an oven dish and slow cook for 4-6 hours at 150°c.
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6
Alternately you can cook the lamb in a pressure cooker for 1 hour and 35 minutes.
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7
When the lamb is cooked, strain off the liquid and pass through a sieve.
8
Place the liquid into a pot and over a gentle heat reduce until it is a nice thick consistency.
9
Place the meat into a bowl with the vegetables and shred with a fork.
10
Add the thickened sauce back into the lamb.
Nutrition Information per Serving (496g)
This dish is packed with iron, zinc and vitamin B12 contributing to immunity and energy levels.
Energy
2275kJ (543KCal kcal)
Protein
35.6g
Total Fat
15.2g
Saturated Fat
5.8g
Carbs
58.2g
Dietary Fibre
6.2g
Sodium
929mg
Iron
3.3mg
Zinc
5.6mg
Vitamin B12
1.9µg
