Lamb & Mint Brunch Burgers with Riverside Salsa
Makes 20 burgers
Ingredients:Burger
- 3kg minced lamb
- 4 onions, grated
- 1.5 tablespoons Dijon mustard
- 1 tablespoon good quality mint sauce
- 1 teaspoon celery salt
- Freshly ground black pepper
- 1.5 teaspoons anchovy essence
- 6 tablespoons Heinz Tomato Ketchup
- Lea & Perrins Worcestershire sauce
- 4 large free-range eggs, lightly whisked
- 3 Tablespoons plain flour
Riverside Salsa:
- 4 medium onions, peeled and finely diced
- 1 large cucumber, peeled & finely diced
- 2 green apples, peeled, cored and finely diced
- 2 tablespoons lime juice
- 3 tablespoons mango chutney, cutting up any large lumps
- 15g fresh chopped coriander leaves
- 2 teaspoons roasted cumin seeds
- 1 tablespoon sweet tamarind
- 8 tablespoons Heinz Tomato Ketchup
Method:1 In a bowl mix the onion, cucumber and apple, add the lime juice (to stop the apple browning) and toss together. In a separate bowl mix together the remaining salsa ingredients and then combine everything together and you are ready to go. This is a really fresh tasting salsa but it will only last a day in the fridge.
2 Scrunch up and separate the minced lamb and place in a large bowl, add the onion, Dijon mustard, mint sauce, Heinz tomato ketchup, anchovy essence, celery salt, pepper and a good splosh of Worcestershire sauce and mix all of these together well using your hands or a wooden spoon. Now add the whisked egg and sprinkle the flour evenly mixing all the ingredients together well. Divide the mixture into 20 equal portions and using your hands mould into patties about 1.5cm thick. Place on greaseproof paper and refrigerate for 1 hour or until you are ready to cook them.
3 Heat a griddle or heavy based frying pan with a little sunflower oil and when hot cook the burgers over a medium to high heat. This should take no longer than 8 minutes, turning once. As it is lamb don't overcook it - they are better if still a little pink in the middle but golden on the outside. Remove and serve on warmed sesame seed baps topped with the Riverside salsa.