Lighter Lamb Burgers With Smoky Oven Chips Recipes

LAMB BURGERS

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Thoroughly mix ground lamb, rosemary, thyme, garlic powder, salt, and pepper together in a bowl; shape into 4 patties.
• Cook the burgers until they are beginning to firm and are hot and slightly pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Alternately, you can cook the burgers to your desired degree of doneness. Rest burgers while assembling toppings.
• Mix mayonnaise and mustard together in a small bowl; spread 1 tablespoon of the mixture onto one side of each bun. Put a burger onto each bun and top with tomato and greens. Sandwich with remaining bun half to serve.

GRILLED LAMB BURGERS

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Mix the lamb, egg, oregano, sherry, vinegar, red pepper flakes, garlic, green onions, mint, cilantro, bread crumbs, salt, and pepper together in a mixing bowl with your hands until evenly blended. Form into five patties.
• Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, about 4 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Serve on buns.

LIGHTER LAMB BURGERS WITH SMOKY OVEN CHIPS

Steps:

• Heat oven to 200C/fan 180C/gas 6. For the chips, pour the oil into a shallow, non-stick roasting tin and heat in the oven. Add sweet potatoes, stir around until coated with oil, then roast for 25 mins. Add paprika, shake to coat, then roast for 10 mins more until cooked through.
• Meanwhile, make the burgers. Place the couscous in a heatproof bowl and pour over 100ml boiling water. Leave for a couple of mins until all the liquid has been absorbed. Squeeze any liquid out of the carrots, then stir into the couscous along with the mince, spring onions, mint and egg. Season well.
• Shape the mixture into 4 large burgers. Transfer to a non-stick baking sheet, then cook in the oven for 20 mins until browned and cooked right through. Alternatively, grill under a high heat (or on the barbecue, if the weather is nice enough) for 6-8 mins on each side.
• Divide the chips between 4 plates and place a burger on each plate. Serve with a plain leaf salad such as rocket alongside and some raita or yogurt spooned over, if you like.

GRILLED SPICY LAMB BURGERS

Steps:

• Preheat grill for medium heat.
• Place the lamb in a large bowl, and mix with the mint, cilantro, oregano, garlic, sherry, vinegar, and molasses. Season with cumin, allspice, red pepper flakes, salt, and black pepper, and mix well. Shape into 4 patties.
• Brush grill grate with oil. Grill burgers 5 minutes on each side, or until well done. Heat the pita pocket briefly on the grill. Serve burgers wrapped in pitas with feta cheese.

LIGHTER LAMB BURGERS WITH SMOKY OVEN CHIPS

Steps:

• Heat oven to 200C/fan 180C/gas 6. For the chips, pour the oil into a shallow, non-stick roasting tin and heat in the oven. Add sweet potatoes, stir around until coated with oil, then roast for 25 mins. Add paprika, shake to coat, then roast for 10 mins more until cooked through.
• Meanwhile, make the burgers. Place the couscous in a heatproof bowl and pour over 100ml boiling water. Leave for a couple of mins until all the liquid has been absorbed. Squeeze any liquid out of the carrots, then stir into the couscous along with the mince, spring onions, mint and egg. Season well.
• Shape the mixture into 4 large burgers. Transfer to a non-stick baking sheet, then cook in the oven for 20 mins until browned and cooked right through. Alternatively, grill under a high heat (or on the barbecue, if the weather is nice enough) for 6-8 mins on each side.
• Divide the chips between 4 plates and place a burger on each plate. Serve with a plain leaf salad such as rocket alongside and some raita or yogurt spooned over, if you like.