Szechuan lamb burgers

A spicy lamb burger

Serves

25 mins

Prep Time

15 mins

Cook Time

Recipe author

Michelle Tsang

If you’re looking to switch up your standard burger recipe, or perhaps just try a slightly more adventurous Saturday evening dinner al fresco, give this Szechuan lamb burger with cumin yoghurt dressing, cucumber pickles, and an optional chilli mayo a try!

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Burger,

Mince,

Lunch,

Dinner

Ingredients

Burger Patties

600g Quality Mark beef mince

1 large egg

lightly whisked

2 cloves garlic cloves

minced

1 onion

chopped finely

2 sprigs parsley

leaves only

1 tsp mustard powder

½ cup breadcrumbs

1 tsp ground coriander

1 tsp ground cumin

1 tsp Szechuan peppercorns

grounded

Cumin Yoghurt Dressing

2 cloves garlic cloves

finely minced

250g Greek style yoghurt

thick

1 tsp lemon juice

1 tsp salt

½ tsp ground black pepper

1 tsp cumin seeds

ground

Pickled cucumber and red onion

1 cucumber

diced or sliced

1 red onion

1 Tbsp salt

300ml white wine vinegar

300g sugar

To Serve

4 brioche burger buns

2 Tbsp mayonnaise

½ cucumber

finely sliced sticks

1 Tbsp salt

3 Tbsp caster sugar

slices beetroot

3 TTbsp white wine vinegar

Chili mayo (optional)

175g mayonnaise

3 Tbsp chilli sauce

1 tsp red chilli

sliced

Method

Pickled Cucumber and Red Onion

To Cook Patties

To Assemble

Place prepared cucumber and red onion in a bowl and sprinkle over salt. Leave for 10 minutes.

Start Timer

Drain cucumbers and red onion, and give it a squeeze to remove excess liquid. Place them temporarily into sterilized jars to work out how much vinegar you would need. For example, if you have 2 jars of drained vegetables, you will need to fill one empty jar with vinegar, and pour that into a saucepan.

Add equal parts of sugar to the pan, a tsp of salt and warm till sugar has dissolved. Set aside to cool.

Fill jars with drained vegetables and pour over cooled vinegar solution. Leave to pickle for 30 mins minimum.