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.
450g minced lamb
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.