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Lamb Burgers with Seasonal Salad

This is a recipe which came about all because I was unable to get a piece of lamb for roasting in the supermarket one afternoon. As I had already decided to have lamb that evening, I purchased some minced lamb and came up with the following.

For one person, you will need:

250g (1/2 lb) minced lamb, 1 large garlic clove (crushed or very finely chopped), 1 small red chilli pepper (deseeded and very finely chopped), 1/2 small red onion, Tbsp of coriander, cilantro in US (roughly chopped), 1/2 small beaten egg, Salt/freshly ground black pepper, A little plain flour for dusting, Sunflower oil to fry with

150g (6oz) small new potatoes. Handful of lamb's lettuce. 3 closed cup mushrooms (quartered down through the stem). 6 radishes (halved). Salt/freshly ground black pepper

The first thing we have to do is to get the potatoes on to boil in salted water. Do not peel or chop them. They should take about twenty-five to thirty minutes. Drain them and set them aside to cool while you cook the burgers.

When the potatoes are boiling, start preparing the burgers. Put all the ingredients together in a large basin or bowl. There is no implement unfortunately which substitutes adequately for the human hand during this next stage of the process, so it's time to get the sleeves rolled up and mix the ingredients together very thoroughly.

Divide the resultant combination in two and form two round balls. Then simply flatten them to about 2cm (3/4 inch) in thickness. Dust with flour (which helps protect them during the initial stages of the cooking process) and cook for ten minutes each side in a frying pan or skillet on a low to medium heat.

Just before the burgers are ready, half your potatoes and mix with the remainder of the salad ingredients in a bowl and serve immediately.

Learn more about this author, Gordon Hamilton.
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