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

Ingredients

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

Method

  • 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.

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How To Make Orange Ice Cream

This is a lower fat version of ice cream and has a sorbet/ice cream texture and a delightful tangy flavour – an ice cream with zest!

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Ingredients

7 oranges, peeled and segmented

300ml double cream

300ml reduced fat creme fraiche

200g sugar (granulated used here)

1-2tbsps lemon juice (bottled or freshly squeezed)

A pinch of salt

Method

  • Put 6 of the peeled whole oranges’ segments into a food processor and blitz until they have created a ‘bity-looking mush’.

Dawn: I like the descriptive!

  • Next, in a bowl put the double cream, reduced fat creme fraiche and mix together. Set aside.
  • Put the sugar and the lemon juice into a saucepan and slowly dissolve over a low heat, stirring all the time.

Andrew: Stirring helps prevent the sugary syrup from sticking to the saucepan and burning.

  • Add the orangey ‘bity-looking mush’ to the sugary syrup, and stir until the ingredients are mixed together.
  • Gradually add the cream, creme fraiche and a pinch of salt, slowly stirring the ingredients together.
  • When the ingredients are combined, add the segments of the remaining orange, tearing them as you add them to the mixture. Roughly stir these into the ice cream mixture.
  • In a freezer container, line with cling film and pour in the ice cream mix. Cover and place in the freezer.
  • For the next 3-4 hours, remove the freezer container from the freezer every hour and roughly mix the ice cream with a fork, replacing it in the freezer.

Dawn: I make mine and allow it to freeze overnight. I also rarely buy castor sugar preferring to use granulated and on the odd occasion that I do need to use castor sugar, I put the required amount in the food processor and blitz it – hey presto! Castor sugar!

Andrew: Another great tip, Dawn. Saves money, too, as castor sugar is often more expensive than granulated. 

  • When you are ready to serve it, remove from the freezer about 30 minutes beforehand.

Dawn: This makes a really tangy, tasty and refreshing ice cream that is partly ice cream sorbert.

Andrew: Mmm…my mouth is watering…pass a dish of it, would you, please?

Dawn: Of course.

Andrew: And that’s it, folks! Simple!

For more recipes that are so easy to make and inexpensive to do, simply follow this blog www.forfoodlovers.wordpress.com and receive recipes straight into your very own ‘inbox’ when the happen! Newsfeed on Twitter and updates on Facebook, too. 

Turkey and Thyme Burgers

Turkey is a low fat meat and a source of protein. Here we create a healthy homemade burger that’s just right for summertime barbeques. Add various low fat and nutritious side dishes, lashings of cool drinks plus a good dollop or two of great company and you have a perfect occasion.

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Ingredients

Makes 8

450g minced turkey

100g wholemeal breadcrumbs

1 onion, skin removed, finely sliced and chopped

A handful of fresh thyme, washed and finely chopped (or 1-2tsps of dried thyme)

Salt and pepper to season

A little flour (any kind)

A little oil (any kind, if shallow frying)

Method

  • Put the turkey, breadcrumbs, onion and thyme in a bowl and either by using a wooden spoon or your freshly washed hands, mix all the ingredients together. The mixture will resemble this:

IMG_5520

  • Add a little salt and pepper while continuing to mix all the ingredients together.
  • When the ingredients have combined to form a large ball, divide into 8 equal portions. Form each portion into a round ball shape and set aside.
  • On a floured work surface, place a ball and gently press it down to form a flat circle. Ensure the burger is covered with flour and set it aside, ready to cook. Do this to the remaining 7 balls.
  • Next, either fire up the barbeque and gently cook the burgers on both sides until their meat is cooked thoroughly or place a frying pan on a low heat, pouring a little oil into it. Heat the oil and when the oil is ‘spitting’, it is warm enough to start putting the burgers in.
  • Cook the burgers on a gentle, low heat and periodically turn them over to ensure they cook through. Cooking them will take about 20-25 minutes and the meat will firm in texture with a caramelised look appearing on both sides of the burgers.

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  • Once cooked, serve with salad, pickles, hummus and dressings. The dressing used here is a dijon mustard low fat dressing with the recipe here: “How To Make Mustard Dressing”.

Dawn: Voila!

Andrew: Looks and tastes delicious, Dawn. Any idea how much these 8 burgers cost to make?

Dawn: I do know. The minced turkey was £2.49 for 450g, the thyme was out of the Love Food garden so free – it’s about 69p-89p to buy fresh and you’d have some left over to use in other dishes. An onion has cost about 10p. Breadcrumbs…a couple of slices of wholemeal bread, a small loaf at 75p…so about 12p. And a splash of oil and seasoning. Under £3.00 for 8 tasty and nutritious burgers.

Andrew: That’s excellent value for money, Dawn.

Dawn: It is and what’s more, you know exactly what ingredients have gone into making them.

Andrew: The origin of food is so important.

Dawn: It is and we’ll be bringing more cost effective meals to readers through our food ‘inventions’.

Andrew: Until then…it’s “Goodbye from you” (nodding to Dawn).

Dawn: And it’s “Goodbye from him”, (smiling at Andrew).

Dawn and Andrew (in unison): “Goodbye, fellow foodies!”

For more simple-to-make and easy-to-follow recipes, follow this blog to receive updates when they happen – straight to your ‘inbox’ – www.forfoodlovers.wordpress.com and the Twitter feed @Love_Food_UK.