Lamb and mint is one of those perennially popular food pairings that make most people’s mouths water, mine included. For her latest seasonal recipe post, Kym Grimshaw from fantastic food blog On the Plate has given this classic spring combination a Moroccan twist by adding apricots and a bit of spice to regular lamb burgers, and serving them up with hummus and chilli jam.
The burgers are easy to prepare, and make a quick yet indulgent weeknight supper. I followed Kym’s advice and stuffed them into toasted pitta breads with cucumber, sprouting beans and salad leaves, but you could of course go all out with classic buns and fries.
Read on for instructions…
Ingredients (makes 4 burgers)
- 500g lamb mince
- 50g breadcrumbs
- 1 egg, beaten
- 1 red onion, finely chopped
- 2 garlic cloves, crushed
- 80g dried apricots, finely chopped
- 5 sprigs of mint, leaves picked and finely chopped
- 2 tsp cumin
- Olive oil
- Hummus and chilli jam to serve (optional)
- Heat 1 tbsp of oil in a frying pan and soften the red onion with the garlic over a low heat for 10 minutes, adding the cumin for the final 2 minutes.
- Allow the red onion to cool a little, then add to a large bowl with all the remaining ingredients. Combine the mixture well with your hands and divide into 4 before shaping into burger patties.
- Drizzle a little more oil into the same pan and fry the lamb burgers for 7 minutes on each side until cooked through.
- Serve up with hummus and chilli jam if you like, in pitta breads or bread rolls.
Kym will be back next month with another wonderful recipe. In the meantime just head over to On the Plate for more food inspiration.
Photography by Kym Grimshaw