Simple Lamb and Mint Burgers

The origins of International Burger Day are unclear with Google and Wikipedia not being able to offer up how this bizarrely named day has somehow come about so purely because we here at Love Food HQ have a number of burger recipes to hand – all low fat and nutritious recipes and NOT fat laden, artery clogging versions – we thought we’d add this here little ol’burger recipe for you to try out at home at your leisure. 

Andrew: Inspired by Dawn’s Turkey and Thyme Burgers I have been rummaging in the freezer and found some minced lamb, and with fresh mint growing aplenty in the garden, as well as a jar of the dried herb, I have devised this dish.

Dawn: It is barbecue season after all. So many of the commercially available ones are so full of fat and water that the end result is often much smaller than the burgers that emerge from the fridge or freezer.

Andrew: Quite right, Dawn. And why should beef be the only alternative in a burger, too? Do you know the origins of the word ‘Hamburger’, Dawn?

Dawn: I know there isn’t any ham in them.

Andrew: That is because the name originates from the city of Hamburg.

Dawn: Frankfurters originate in Frankfurt, Wieners from Vienna (Wien).

Andrew: A Berliner originates from Berlin, and is a filled jam doughnut, with no hole. So when a certain fast food outlet announced ‘Ich bin ein Berliner’…

Dawn: …. the crowd thought he said ‘I am a deep fried yeast based confectionery product’. No wonder some of them looked bemused.

Lamb and mint burgers


Makes 8

450g minced lamb

100g breadcrumbs

A bunch of spring onions, skin and leaves removed, finely sliced and pushed out of their rings

1-2tsps of dried mint (or a generous handful of fresh mint, washed and finely chopped)

A little flour

Oil of your choice to shallow fry

Salt and pepper to season


  • Just as with the Turkey and Thyme Burgers, place the lamb, breadcrumbs, spring onions, herbs and seasoning in a bowl and mix by hand so that all the ingredients are well combined.
  • Divide into 8 roughly equal portions, roll each into a ball, roll gently in flour and set aside.
  • When ready to cook, heat a frying pan over a medium-hot hob, adding a little oil.
  • Press each burger between your hands or on a chopping board so all are of equal thickness.
  • Fry until cooked to your satisfaction on both sides, turning in the middle of cooking.
  • Alternatively griddle or barbecue your burgers, according to taste or equipment.
  • Serve with a salad, potato wedges or simply in a bun with red onion and tomato sauce, or whatever takes your fancy.

Dawn: Another winner from the Love Food Stable.

For more food tips and recipes keep following and the Twitter feed @Love_Food_UK. Oh, and Facebook, too – please come and “Like” us!

Happy 2015, fellow foodies!

Happy 2015!


Belated greetings from @Love_Food_UK‘s HQ…my oh my oh my! Where have the last nine days flown to? Thank you for your continued support and interest throughout the past year. Here at HQ, there’s been some changes and lots of new things to come too so please keep following and reading.

There will be some major announcements in the coming weeks which I’m sure you’ll find interesting and that I hope you’ll benefit from…food is, after all, not merely fuel to stoke up our physical energy levels but THE essential method of ‘feeding’ our souls, fellow foodies.

There’ll be more cheap, tasty and oh so easy to make mouthwateringly delicious dishes to tantalise your tastebuds…more new foodie stuff, too…so keep watching this space and all will be revealed very soon!

So, here’s to a very happy, joyful and foodie-filled year ahead to each and everyone one of you!


For more recipes from the Cooking Dynamo, follow @Love_Food_UK on Twitter and follow this blog You’ll also find us on Mumsnet Bloggers Network and Foodies100…oh, and did I mention Facebook at See you there for more fab recipes, food chat and exciting new developments at Love Food HQ!


Dreamy Chocolate Delights

DSCI1727Valentine’s Day is just around the corner and what better way to say “I love you” to your special person than by giving them chocolate treats crafted by your very own fair hands?


Makes 8

150g plain dark chocolate (minimum 70% cocoa)

12 apricots, chopped into small pieces

4 dark chocolate covered digestive biscuits, broken into small pieces

2 egg whites

15g of milk chocolate

Dawn: My! How I’m looking forward to these dark, handsome devils!


  • Line a baking sheet with greaseproof paper.

Dawn: I used a baking sheet 6″ x 8″ in size but you can use any size. You will find that the mixture doesn’t completely fill the baking sheet and that’s fine.

  • Using an ovenproof pudding basin, place it over a small saucepan with boiling water in the bottom making sure the pudding basin is suspended above the water and doesn’t touch it. Break the plain dark chocolate into the pudding basin and allow it to melt. Stir the melting chocolate once or twice to enable it all to melt and form a lovely runny consistency.
  • When the chocolate has completely melted, remove from the heat and set aside placing the pudding basin on a tea-towel rather than direct onto a cold kitchen work surface which could result in the basin cracking or shattering. Put the chopped apricots and broken digestive biscuits into the melted chocolate and mix together.
  • In a seperate mixing bowl, put the egg whites and whisk with an electric hand blender until they have turned opaque white in colour and can form peaks.

Dawn: This is the basis of the Magical Meringues recipe which is here: and it’s worth pointing out that any dried fruit can be used: currants, sultanas, figs, dates, glacé cherries, etc. About 25g or 50g of one of these, depending upon whether you like a hint of fruit or prefer an explosion of juiciness: the choice is yours. 

  • Gently, fold the egg whites into the chocolate mixture until they are combined together and the egg whites are now part of the plain dark chocolate.
  • Carefully spoon out the chocolate mixture onto the lined baking sheet by starting in one corner, spreading the mixture into the corresponding, adjacent corner and then further out along the baking tray. You won’t fill the tray with the chocolate-y yumminess and that’s fine.
  • Now place in the fridge to chill for 2 hours. Store in an airtight container until required.

Dawn: As I lick my lips, removing the chocolate crumbs evidence! You can either put these in some clear, cellophane gift wrap, tied with a ribbon bow (similar to what you’d find at a florist’s shop) or place in a pretty little gift box, lined with tissue paper to give to your loved one on Valentine’s Day. Spreading the love!

For more easy-to-follow recipes, main meals on a shoestring budget and mouth-watering treats, simply follow this blog – – and the Twitter feed @Love_Food_UK. See you over there, chocolate romantics!