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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Beetroot and Chickpea Fritters

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Beetroot used to be such a maligned vegetable, as some of us remember from the overuse of it in school dinners,  but here it provides the basis of a family meal which cost pennies to produce.

Dawn: It was quite labour intensive, especially as the beetroot is always messy to prepare.

Andrew: Yes, even with a food processor, you have a lot of washing up, but the end product is quite amazing. 

Ingredients

150g beetroot- raw, and peeled

2 tbsp olive oil

One can (400g) of chickpeas or the equivalent weight of dried chickpeas, soaked overnight and cooked thoroughly

Salt and pepper to season

More olive oil to cook

Method

  • Either grate the beetroot using the course side of a grater or use the grater setting on your food rocessor.

Dawn: We suggest you use rubber gloves and wear an apron. Beetroot juice will stain your clothes and your skin.

Andrew: Beetroot juice was used as a hair dye in the War, but not on rainy days. 

  • In a clean food processor bowl, or in a liquidiser, blitz the chickpeas with the olive oil to make a paste.
  • Mix the chickpea paste with the beetroot.
  • With floured hands, shape this mix into four patties, and flatten slightly so about 1.5-2 cm thick.
  • These can be set aside to chill in the fridge for an hour or overnight), which will keep them together well, or they can be cooked immediately.
  • To cook, heat some olive oil in a frying pan and cook over a medium heat for 5-7 minutes each side, turning carefully.

Dawn: We served these with our Sweet Potato Cakes https://forfoodlovers.wordpress.com/2014/02/19/sweet-potato-cakes/ and some fresh broccoli spears.

Andrew: Rocket and tomato salad, with raw red onions would work too. 

Dawn: How about in a burger bun? Now there is an idea!

For more great recipe ideas, keep following us on http://www.forfoodlovers.co.uk and on Twitter  @Love_Food_UK,thank you.