Lauren - Homemade Burgers

Alegra McEvedy and Paul Merrett - Economy Gastronomy

Li'l Lamb Burgers

Serves 4 (makes 8 party size burgers, or 4 large ones)

OMG, so I LOVE burgers. Byron's, Honest's, Meat Liquor, even a good old Big Mac. I love homemade burgers especially; they are economical and much nicer than anything I have tasted pre-made from a supermarket shelf. I also think the world is your oyster with variation: beef, lamb, pork, veggie...then the choice of fillings: BLT, cheese, salad, onions. Plus, let's not forget the vessel to encase your chosen burger: brioche, seeded roll, burger bun, pita?

Because of all the decisions and possibilities I feel like I cheated myself with this week's post because instead of doing a new recipe I have chosen a burger I have done before (twice), but trust me these little babies are worth it. Juicy, tasty and a little crunchy thanks to the sesame seed coating. I just hope you guys enjoy cooking and eating them as much as I do. 

Ingredients

Burgers

650g lamb mince

1 tsp ground cumin

1 tsp dried mint

salt

6 tbs sesame seeds

Filling

4 pittas, halved

1 head of baby gem lettuce

2 vine ripened tomatoes, sliced

8 slices of cucumber

For the yogurt sauce

80g feta cheese, crumbled

8tbs Greek yogurt

1 handful of mint leaves, chopped

2 spring onions, trimmed and thinly sliced

black pepper

Make the burgers by mixing together the mince, cumin and dried mint with some salt. Divide the mix to form 8 little burgers. Tip the sesame seeds on to a small saucer.

Gently press the burgers into the sesame seeds until lightly coated all over (at this stage you can freeze them).

Heat up your griddle pan, barbecue or grill (you can pan-fry them as well), but make sure that the temperature isn't at full pelt, or the seeds will burn.

 Meanwhile, prepare the yogurt sauce: mix the feta with the yogurt, mint and spring onion. Season with pepper but no salt.

I like to cook my burgers for 6 minutes on each side (prepare yourself for a bit of assault from the popping sesame seeds), allow a few minutes rest at the end. This will allow you time to give the halved pittas a quick warm through on the griddle pan or under the grill to make it easier to open into pockets. Use a small, sharp knife to split one side of the bread open, then build them by stuffing with the lettuce, tomatoes and cucumber, adding the lamb burgers and dolloping over a spoonful of the special sauce. Secure with a cocktail stick.

As it was just my housemate and I we halved the recipe and served our burgers with a simple salad of rocket and tomato. I'm not sure if it's the heat but this was more than enough to fill our carnivorous appetite......

I would recommend lots of kitchen roll to hand, or for the more refined, a napkin at least! Hehe!!