Lamb Burgers with Cucumber Relish recipe
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Lamb Burgers with Cucumber Relish

A very tasty burger made with sweet succulent lamb and served on a homemade bun and a tangy cucumber relish.

Posted by: Astro-Chef  [give medal]

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Servings: 6 Servings
Total Time (median): 2 : 00 Active Time: 0 : 15

US/Metric: [convert to metric]

Ingredients

-- For The Cucumber Relish --


Preparation

To make the relish, mix together the ingredients in a large glass bowl, cover and chill for at least 2 hours or it is best chilled overnight.

In a bowl mix the lamb, onion, pepper, and herbs, season with a little salt and pepper and mix thoroughly, preheat the grill.

Divide the burger mix into 6 equal portions and shape into patties (we use the burger press available from Lakeland (http://is.gd/1Slqh-). Grill/broil allowing 5 minutes on each side for a medium burger and 8 minutes each side for a well-done burger.

Toast the surfaces of the buns and serve the burgers on the buns with the cucumber relish. (I like fries with mine)


Cuisine: English Main Ingredient: Lamb

Tags: Kid Friendly, Grill, Broil, Main Dish, Lamb, English [edit]

Groups: [edit]

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Lamb Burgers with Cucumber Relish Reviews

100% would make "Lamb Burgers with Cucumber Relish" again.

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We use Roamno peppers for this dish now, A long, narrow bright red fresh pepper, weighing around 100g, with a sweet-flavoured flesh and a tender skinUses: Romano peppers are ideal for stuffing and roasting (this softens the flesh and concentrates the flavour). A variety of fillings can be used including cream cheese, butter bean, and chilli; cooked rice with mushrooms, ham and red onion or cooked chicken or turkey mixed with sweet corn, crumbled Cheshire cheese, and pesto. Serve the cooked peppers with a sauce such as tomato or cheese or a tangy salsa, and salad.To store: Keep refrigerated after purchase and use within 3 days.To prepare Wash before use. To prepare the peppers for stuffing, slice off a lid leaving the stalk intact and remove the seeds and core using a small sharp knife and a teaspoon. Spoon the stuffing into the cavity and press down firmly using a teaspoon. Lay on a greased baking sheet, season and drizzle with olive oil.To cook: Preheat the oven to 180C, gas mark 4. Roast the peppers for 30 minutes or until the flesh is tender.

Astro-Chef :  :  14w 4d ago


We use Roamno peppers for this dish now, A long, narrow bright red fresh pepper, weighing around 100g, with a sweet-flavoured flesh and a tender skin

Uses: Romano peppers are ideal for stuffing and roasting (this softens the flesh and concentrates the flavour). A variety of fillings can be used including cream cheese, butter bean, and chilli; cooked rice with mushrooms, ham and red onion or cooked chicken or turkey mixed with sweet corn, crumbled Cheshire cheese, and pesto. Serve the cooked peppers with a sauce such as tomato or cheese or a tangy salsa, and salad.

To store: Keep refrigerated after purchase and use within 3 days.

To prepare Wash before use. To prepare the peppers for stuffing, slice off a lid leaving the stalk intact and remove the seeds and core using a small sharp knife and a teaspoon. Spoon the stuffing into the cavity and press down firmly using a teaspoon. Lay on a greased baking sheet, season and drizzle with olive oil.

To cook: Preheat the oven to 180C, gas mark 4. Roast the peppers for 30 minutes or until the flesh is tender.

[I posted this recipe.]

Astro-Chef : : 2:00 total time : 0:15 active time :  15w 4d ago


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