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)
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (375g)|
|Recipe Makes: 6|
|Calories from Fat: 368 (54%)|
|Amt Per Serving||% DV|
|Total Fat 40.8g||54 %|
|Saturated Fat 16.4g||82 %|
|Monounsaturated Fat 16.4g|
|Polyunsanturated Fat 4.8g|
|Cholesterol 111.5mg||34 %|
|Sodium 527mg||18 %|
|Potassium 805.5mg||21 %|
|Total Carbohydrate 45.8g||13 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 41.2g|
|Protein 33.7g||48 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 684
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