Spicy lamb burger recipe
Summer is here and BBQ season is in full swing. This spicy lamb burger from Second Nature is the ideal thing to enjoy in the garden with friends and family.
While a juicy burger isn’t the first thing that springs to mind when you think of wellbeing, making your own at home can be a healthier option. Sourcing organic and grass-fed meat is one way to ensure you’re enjoying good quality food. While lamb is mostly grass-fed, eating organic, free-range meat helps ensure the meat you’re eating is more likely to be free from antibiotics and their residues, often used in intensively farmed pork and poultry.
This spicy lamb burger recipe is seasoned with fresh spices to give a punchy flavour. Serve in a pitta bread for a fun twist on the classic burger, or enjoy without a bun for a lower carb option. We recommend enjoying with plenty of salad and a generous helping of Liz’s summer slaw. Liz’s summer slaw recipe uses natural yoghurt to help you easily add more beneficial gut bugs into your diet.
Discover more summer recipes
- Jerk chicken recipe with summer coleslaw
- Curried chickpea burger recipe
- Halloumi and vegetable vegetarian kebabs
- 600g minced lamb
- 1 red onion, finely diced
- 2 garlic cloves, finely diced or minced
- 2cm piece fresh ginger, minced
- 1 red chilli, finely chopped ( or 1 tsp chilli powder)
- 1 tsp ground cumin
- 1 large handful fresh coriander leaves, roughly chopped
- 1-2 tbsp olive oil
- 1 pitta or gluten free pitta bread (optional)
- Combine all the ingredients (except the oil) in a large bowl and season with salt and pepper.
- Mix well and divide the mixture into four patties. Shape them into flattened balls, approximately 2cm thick.
- On a plate lined with baking paper, chill them in the fridge for 30 minutes.
- Cook on your barbecue or heat a grill pan or non-stick frying pan over high heat, but not smoking. Add the oil (or just the patties if grilling) and cook the patties for five to six minutes each side, or to your liking.