Make a double batch and freeze the burgers you don't use. In the summer they are delicious for the barbecue and in the winter you can create a cozy meal with them.
Shopping list
– 450 g minced lamb
– 1 large onion, peeled, coarsely grated, squeezed out excess liquid
– 1 garlic clove, peeled and finely chopped
– handful of raisins (approx. 25 g), roughly chopped
– 2 tsp cumin
– 2 tsp ground coriander (ketumbar)
– 1 tsp cinnamon
– handful of mint leaves, finely chopped
– handful of coriander leaves, finely chopped
– 1 egg
– handful of dried breadcrumbs (approx. 50 g)
– sea salt and freshly ground black pepper
– 2 tbsp sunflower oil
– 4 hamburger buns, toasted
For the cucumber yogurt
– 10 cm piece of cucumber
– 150 g Greek yogurt (skimmed if you watch the line)
– handful of mint leaves, finely chopped
Step 1
Preheat the oven to 200°C. Place all ingredients for the burgers, except oil and the buns, in a large bowl with some salt and pepper. Knead it into an even mixture. Divide it into 4 equal portions and form burgers (about 2.5 cm thick).
Step 2
Heat the oil in a large ovenproof frying pan over medium heat and brown the burgers for 2-3 minutes on each side. Bake them in the oven for 10-12 minutes or until they are piping hot and are cooked in the middle.
Step 3
Meanwhile, make the cucumber yogurt. Peel the cucumber piece and cut it in half lengthwise. Remove the seeds with a small spoon and finely chop the rest of the flesh. Mix in a medium bowl with the yogurt, mint and salt and pepper to taste.
Step 4
Serve the burgers in the hamburger buns with a dollop of cucumber yogurt.
From:Home cooking made easy, Lorraine Pascale, € 19.95
In the April issue of Santé (in stores on March 26) you will find a selection of recipes from Lorraine's second cookbook Home cooking made easy, for a sample of stress-free cooking.
