Lamb Burgers with Mint Yoghurt

Serves 4

  • 650g boneless lamb shoulder, cut into 2 cm cubes
  • 100g pork belly, chopped
  • 1 onion, very finely chopped
  • 2 garlic cloves, crushed
  • 2 tablespoons ground cumin
  • 2 teaspoons ground cinnamon
  • 1 tablespoon dried oregano
  • 2 teaspoon salt
  • 50g fresh breadcrumbs
  • 1 tablespoon capers, drained and chopped
  • freshly ground black pepper
  • 1 large egg, beaten
  • 4 crusty rolls, to serve
  • salad leaves, to serve
  • tomato slices, to serve

Mint yoghurt

  • 200g thick yoghurt
  • 2 tablespoons chopped fresh mint
  • sea salt and freshly ground black pepper
  1. Put the lamb and pork into a food processor and process briefly until coarsely ground. Transfer to a bowl and, using your hands, work in the chopped onion, garlic, cumin, cinnamon, oregano, salt, breadcrumbs, capers, pepper and beaten egg. Cover and marinate in the refrigerator for at least 2 hours.
  2. Preheat the barbecue.
  3. Put the yoghurt into a bowl and stir in the mint, then add a little salt and pepper to taste. Set aside until required.
  4. Using damp hands, shape the meat into 8 burgers. Brush the grill rack with oil. Barbecue the burgers for about 3 minutes on each side.
  5. Split the rolls in half and fill with the cooked burgers, salad leaves, tomato slices and a spoonful of mint yoghurt.

Credits

These recipes are from Lazy Days and Beach Blankets: Simple Alfresco Dining with Family and Friends, published in hardback by Ryland, Peters & Small and available from all good book retailers priced at £19.99.