Friday, 17 August 2012

Stonkingly Good Lamb Burgers

So I told you before that chicken wouldn't normally be my meat of choice. I bet you're wondering what would be. I bet you're sitting on the edge of your seat, dying to know.

You're not? Oh. Well I'll tell you anyway. My meat of choice always has been and always will be lamb. Glorious lamb. Beautiful lamb. Scrummy lamb.

The reason for this is that my maiden name is Grant, and as a Grant it is the law to like lamb. I'm not sure what my Dad would do if one of his offspring turned round and said they didn't like lamb! Cry, at the very least.

How that lamb is eaten is an entirely different matter. Dad is a purist- don't mess with the lamb! He can smell out a clove of garlic, or a sprig of rosemary at fifty feet. My sister is a middle of the roadie- if you're roasting it, then really she's a purist at heart and would prefer you let the lamb speak for itself (and don't dare put gravy anywhere near it!). She can be led astray though, and I am more than happy to do the leading. While I adore lamb, and will quite happily enjoy it in it's purest form, I can't help messing with my food. No, not in the ping it across the room, empty your bowl on top of your head kind of messing with your food. The kind of messing where you just know that just a little bit of mint will make that meat sing, and a wee tad of rosemary will make your tastebuds skip with delight.

This recipe is a self indulgent exercise in messing with the lamb, but oh my goodness these burgers were awesome. I can't even begin to explain how good they were. I know one thing though, homemade is the way to go, and will the be the way forward for the Ellwood household from now on.

Stonkingly Good Lamb Burgers
Makes 4 massive burgers, 6 modest burgers

500g lamb mince
1 onion, finely chopped
2 cloves garlic, minced
1 tspn dried oregano
2 tspns rosemary
1 tblspn dried mint
1 tspn lemon zest
1 slice of bread, made into breadcrumbs
1 egg
salt and pepper, to season

1) Combine ALL the ingredients above in one massive bowl. Wash your hands, roll your sleeves up and get your hands stuck in. Mush it all around until the ingredients are well mixed.

2) Form the mixture into one ball. If making four burgers, halve the ball and then halve it again. Form each quarter into perfect balls and then gently press them down with the palm of your hand until they are about three centimetres thick.

3) Brush each burger with oil and season on both sides. Heat a griddle pan on a high heat for 3 minutes until searingly hot, then reduce to a medium heat. Cover the pan as well as possible with a lid (this helps keep the moisture in), and then cook the burgers on each side for 3 minutes for just cooked, 4 minutes for more medium and 5 minutes for well done. We're just cooked kinda people.

4) We served this in pita pockets, with a fresh green salad on the side and with lemony snicket, diced cucumber, sun dried tomatoes and feta as optional toppings.

I am so so glad I made some to put in the freezer too, but I don't think they'll be there long!

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