Mary Berry Lamb Burgers Recipes

BEEF BURGERS WITH BEETROOT AND CARROT SLAW

Beef burgers with beetroot and carrot slaw image

You must make Mary Berry's burger recipe. The crunchy, fiery slaw is perfect alongside or served separately as a salad.

Provided by Mary Berry

Yield Serves 6

Number Of Ingredients 25

Ingredients

500g/1lb 2oz lean beef mince
50g/1¾oz fresh white breadcrumbs
2 tsp Dijon mustard
1 tbsp sun-dried tomato paste
1 small onion, finely chopped
1 tbsp chopped fresh marjoram
3 tbsp chopped flatleaf parsley
1 free-range egg yolk
2 tbsp oil
salt and freshly ground black pepper
4 tbsp full-fat mayonnaise
½ lemon, juice only
dash sugar
1 tbsp hot horseradish sauce
1 large carrot, peeled and coarsely grated
150g/5½oz raw beetroot, peeled and grated
2 sticks celery, very finely chopped
2 spring onions, chopped
3 tbsp chopped flatleaf parsley
2 tsp Dijon mustard
salt and freshly ground black pepper
6 burger or brioche buns, cut in half
2 large beefsteak tomatoes, thickly sliced
1 Little Gem, leaves separated
6 large gherkins, thinly sliced

Steps:

To make the burgers, measure all the ingredients except the oil into a large bowl, season with salt and pepper and mix with your hands to combine. Shape into six fairly flat burgers. Place in the fridge until needed.
To make the slaw, measure out the mayonnaise, mustard, a squeeze of lemon juice, sugar and horseradish into a salad bowl, season with salt and pepper and stir to combine. Add the carrot, beetroot, celery, spring onion and parsley and stir until coated in the sauce.
Heat the oil in a large frying pan until piping hot. Fry the burgers for 3-5 minutes on each side, or until browned and just cooked through.
Griddle the flat side of the buns on the griddle pan until toasted, top with a burger, a slice of tomato, lettuce, gherkins and any sauces or chutney of your choice. Serve the slaw on the side.

LAMB BURGERS

Lamb Burgers image

I bought a selection of lamb cuts from a CSA and got several one-pound packages of ground lamb. I made the last one tonight, and it was the best of all. Top them with Dijon mayo, tomato slices, and baby greens.

Provided by KLemons

Categories Main Dish Recipes Burger Recipes Lamb

Time 30m

Yield 4

Number Of Ingredients 11

Ingredients

1 pound ground lamb
1 4-inch sprig rosemary, chopped
4 sprigs thyme, chopped
1 tablespoon garlic powder
1 pinch salt
1 pinch ground black pepper
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
4 hamburger buns, split and toasted
4 thick slices tomato
1 cup baby mixed salad greens

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.

Nutrition Facts : Calories 438.5 calories, Carbohydrate 26.1 g, Cholesterol 79.8 mg, Fat 25.9 g, Fiber 2.2 g, Protein 24 g, SaturatedFat 8.1 g, Sodium 501.2 mg, Sugar 1.5 g

ROSEMARY & GARLIC LAMB BURGERS

Rosemary & garlic lamb burgers image

Tuck these away ready for a barbecue as they cook beautifully from frozen

Provided by Sara Buenfeld

Categories Dinner, Main course, Supper

Time 40m

Yield Makes 8

Number Of Ingredients 8

Ingredients

2 garlic cloves , chopped
4 tsp finely chopped rosemary needles
1kg lean lamb mince (10% fat)
ciabatta rolls or French bread
mayonnaise
3 red onions ,sliced and tossed with 1 tbsp each balsamic vinegar and olive oil
sliced tomatoes
good handful rocket

Steps:

Crush the garlic, rosemary, 1 tsp salt and ½ -1 tsp pepper with a pestle and mortar to make a paste. Add to the lamb and mix in well with your hands. Don't overwork the meat or you will toughen it.
Divide the mixture into 8, then shape into round burgers. If eating now, heat a barbecue or grill and cook for about 8-10 mins, turning frequently, until cooked to your liking. Split the rolls or bread, toast lightly on one side, spread with mayo, then add the burgers and the balsamic onions, tomatoes and rocket.

Nutrition Facts : Calories 212 calories, Fat 13 grams fat, SaturatedFat 6 grams saturated fat, Protein 25 grams protein, Sodium 0.89 milligram of sodium

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