Szechuan lamb burgers
A spicy lamb burger
Serves
4
Prep Time
25 mins
Cook Time
15 mins
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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ShareIngredients
600g Quality Mark beef mince
1 large egg
lightly whisked2 cloves garlic cloves
minced1 onion
chopped finely2 sprigs parsley
leaves only1 tsp mustard powder
½ cup breadcrumbs
1 tsp ground coriander
1 tsp ground cumin
1 tsp Szechuan peppercorns
grounded
2 cloves garlic cloves
finely minced250g Greek style yoghurt
thick1 tsp lemon juice
1 tsp kosher salt
½ tsp ground black pepper
1 tsp cumin seeds
ground
1 cucumberi
diced or sliced1 red onion
1 Tbsp kosher salt
300ml white wine vinegari
300g sugar
4 brioche burger buns
2 Tbsp mayonnaise
½ cucumber
finely sliced sticks1 Tbsp kosher salt
3 Tbsp caster sugar
slices beetroot
3 TTbsp white wine vinegar
175g mayonnaise
3 Tbsp chilli sauce
1 tsp red chilli
sliced
Method
Place prepared cucumber and red onion in a bowl and sprinkle over salt. Leave for 10 minutes.
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.
Divide the mince into 4 equal portions.
Using clean hands, form each portion into round balls.
Heat 2 Tbsp of oil in a large pan. Place mince balls into hot pan and flatten patties with a spatula, to about the width of the burger buns.
Cook for 2-3 minutes on high heat, then flip patties over.
Spread mayo on cut sides of brioche buns. Toast in a hot oven at 180°C for 10 mins, until lightly browned and crisp.
Spread cumin yoghurt sauce on bottom buns and place patties on them. Mix some of the cumin yoghurt dressing with a few spoonfuls of pickled cucumber and red onion. Spread a tablespoon of this pickle cumin yoghurt dressing over the patty and top with the top bun.
Serve with extra cumin yoghurt dressing and chili mayo (optional).
