Spiced lamb burgers with herby yoghurt

Moroccan lamb burgers

 

Thank you to everyone who came along to the Kather’s Kitchen workshop at Abergavenny Food Festival’s Food Academy.  Forty budding chefs created these delicious mini burgers, whilst learning some useful kitchen techniques and enjoying the fruits of their labour at the end of the workshop!

MINI MOROCCAN LAMB BURGERS WITH HERBY MINT YOGHURT

Makes 10 mini (50g) burgers

450g good quality minced lamb
1 small onion
2 cloves garlic
1 tsp cumin seeds
1 tsp coriander seeds
4cm piece of root ginger
a small bunch of fresh coriander
sea salt (for crushing the garlic)
black pepper
2 tbsp mild oil for frying

For the herby yoghurt

150ml Greek yoghurt
½ lemon
a small bunch of mint

For serving

10 mini burger buns
3 medium tomatoes

  • Peel and finely chop the onion.
  • Peel the garlic cloves by crushing them lightly with the flat of a palette knife and the heel of your hand. Chop finely then sprinkle with sea salt. Crush by using the flat of the blade in a paddling motion, scrape into a pile and crush again until a paste is formed.
  • Peel the ginger with a teaspoon then grate the peeled ginger using a fine grater.
  • Place the dried spices in a dry frying pan over a medium heat and toast for 1-2 minutes, stirring them around for even toasting, until they release a strong aroma and begin to pop. Transfer them to a mortar and pestle and crush them to a powder.
  • Place the lamb into a mixing bowl and add the onion, garlic, ginger and spices as well as a few torn coriander leaves and some freshly ground black pepper.
  • Mix gently until all the ingredients are well combined, making sure that you don’t overwork the mixture.
  • Shape the mince into 10 burgers and flatten with the palm of your hand. Transfer to the fridge until ready to use.
  • For the herby yoghurt dip, take a few mint leaves and tear them up into small pieces. Place the Greek yoghurt in a small mixing bowl, add a good squeeze of lemon juice and the torn mint leaves (as well as some leftover torn coriander leaves from the burgers if you wish).
  • Heat the oil in a large frying pan over a medium heat and brown the burgers for about 3 minutes on each side (or twice as long for normal-sized burgers).
  • To serve, cut the burger buns in half horizontally, place a slice of tomato in each one, followed by a lamb burger and a dollop of herby yoghurt.

Kather's Kitchen cookery demo, Abergavenny Food Festival 2014, Kitchen Academy

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