Lamb Burgers
Ingredients
Lamb - Ground 300 g
Veal - ground 100 g
Onion 1 sm
Cumin 5 ml
Salt 5 ml
Pepper 1 to taste
Kiezer Bun 4
Pepper - Red 1
Oil - Olive 15 ml
Mayonnaise 80 ml
Lemon Juice 5 ml
Mint - Fresh 30 ml
Cheese - Feta 80 g
Egg 1
Preparation
1. Start the BBQ.
2. Peel and finely chop the onion.
3. Core, de-seed and slice the peppers. Put in a bowl and add the olive oil. rub to coat.
4. Chop the mint. Put the mayo to a bowl, add the mint and lemon juice. stir to mix.
5. In a large bowl mix the lamb, veal, cumin, salt and egg. Combine well but don't overwork.
6. Divide into 4 equal units. Pat into patties, shaping first the thickness then the roundness of the patty. set aside in the refrigerator.
7. When the BBQ is ready, put the pepper in a mesh basket, skin side down, cook until the skin in blackened. Remove to a bowl and cover with plastic wrap till cool. Set the basket aside.
8. Lightly oil the grill then add the patties, letting them firm before turning, but turning frequently thereafter. When done - about 8 to 10 minutes depending on the grill heat, remove and set aside in a warm oven.
9. To peel the peppers, individually lay each on a cutting board and scrape with a knife, The charred skin should slice off.
10. Cut the feta into thin strips.
11. Cut and toast the buns.
12. To assemble lay feta on the bun, lay on a pattie, top with red pepper and spread on mint may if desired.
2. Peel and finely chop the onion.
3. Core, de-seed and slice the peppers. Put in a bowl and add the olive oil. rub to coat.
4. Chop the mint. Put the mayo to a bowl, add the mint and lemon juice. stir to mix.
5. In a large bowl mix the lamb, veal, cumin, salt and egg. Combine well but don't overwork.
6. Divide into 4 equal units. Pat into patties, shaping first the thickness then the roundness of the patty. set aside in the refrigerator.
7. When the BBQ is ready, put the pepper in a mesh basket, skin side down, cook until the skin in blackened. Remove to a bowl and cover with plastic wrap till cool. Set the basket aside.
8. Lightly oil the grill then add the patties, letting them firm before turning, but turning frequently thereafter. When done - about 8 to 10 minutes depending on the grill heat, remove and set aside in a warm oven.
9. To peel the peppers, individually lay each on a cutting board and scrape with a knife, The charred skin should slice off.
10. Cut the feta into thin strips.
11. Cut and toast the buns.
12. To assemble lay feta on the bun, lay on a pattie, top with red pepper and spread on mint may if desired.
