ROSEMARY LAMB MINCED COCKTAIL BURGERS

2016-08-31
Rosemary n Lamb cockatail burgers4
  • Servings : 4
  • Prep Time : 15m
  • Cook Time : 15m
  • Ready In : 30m

500g Lean lamb mince

5 to 10g freshly chopped Rosemary

50g freshly crumbed white bread or dried bread crumbs (optional)

80g onion

10g garlic

10g ginger

1 large egg – beaten

1 level teaspoon salt or to taste

Pepper to taste

1 dessertspoon sambal chili (optional)

1 tablespoon oil

Ingredients for Spicy Tomato/Chili relish topping;

500g ripe tomatoes – skin removed and chopped

100g onions thinly sliced

20g Sambal chili or to taste

1 level teaspoon salt

1 teaspoon sugar

1 dessertspoon vinegar

3 tablespoons olive oil

(There are 2 steps to follow for this recipe)

Step 1: Ground the onion, garlic and ginger for the burgers in a mortar and pestle or in a blender till it resembles paste.  Then add all the burger ingredients except the oil in a bowl and mix the ingredients into the minced lamb well. Divide them into 4 portions to make 4 burgers to serve in burger buns or make 12 to 16 as cocktail burgers.  In a non-stick fry pan add the oil on moderate heat. Fry the burgers in the hot pan for roughly 2 to 3 minutes maximum on each side when ready serve as burgers in a burger bun or see recipe pictures and serving suggestions and tips.

COOKING METHOD FOR STEP 2: Cook onions in the olive oil on moderate heat till transparent for roughly 10 minutes. Then stir in tomatoes and the rest of the ingredients, turn the heat to high and cook for roughly ten fifteen minutes till the liquid from the tomatoes reduce. Check for seasoning and adjust accordingly and use as topping, spread on flat bread or use as dip for your breads.

Variations and tips; Lean mince is good quality meat that will take very little time to cook and also has less fat than your regular minced meat. In this recipe use fresh rosemary (which is known to promote good memory) sparingly or according to taste because it can be strong tasting. Instead of fresh rosemary you may use a teaspoon of dried rosemary instead or other herbs like parsley or thyme. The paste made of onion, ginger and garlic helps keep the burger smooth and moist, if you have the time, do cook the paste off in some oil for 5 minutes to get rid of the raw ingredients taste before adding it to the mince to assemble into burgers. A non-stick pan will require next to no oil when cooking the burgers and if using lean mince then reduce the cooking time also to obtain juicy burgers. The Tomato chili relish is great when topped on top of cocktail burgers and served at dinner parties with pre-dinner drinks. As shown in the picture cut a bread slice into circles slightly bigger than the cocktail burgers then place the burger on top followed by the relish and serve on trays accompanied by salad for your guests to use as finger food. Rosemary and mint goes well with lamb so I decorated the topping with mint leaves. Enjoy!

Average Member Rating

(0 / 5)

0 5 0
Rate this recipe

0 people rated this recipe

Related Recipes:
  • beef-oyester-musrooms-and-capers-in-cream-sauce5

    BEEF OYESTER MUSHROOMS AND CAPERS IN CREAMY SAUCE

  • lamb-shanks-with-rosemary-mint-and-semolina

    LAMB SHANKS with ROSEMARY MINT and SEMOLINA

  • beef-rump-and-mushrooms-in-whole-spices1

    BEEF RUMP and MUSHROOMS in WHOLE SPICES

  • pasta-bowl-3

    BEEF BONE ALL PURPOSE TOMATO SAUCE FOR ITALIAN RECIPES

  • Shepards Pie2

    SHEPHERD’S PIE ‘MY WAY’

Recipe Comments

Post A Comment