Lamb Burgers with Buffalo Mozzarella and Cucumber Salad
Easy to make and a bit of a twist on the traditional lamb burger.
INGREDIENTS
- 1kg lean lamb mince
- 3/4 cup (50g) fresh breadcrumbs
- 1 egg, lightly beaten
- 2 tablespoons Dijon mustard
- 2 teaspoons dried mint
- 1 Lebanese cucumber, chopped
- 1 bunch mint, leaves roughly chopped
- Juice of 1 lime
- 2 tablespoons salted capers, rinsed, drained
- 1 teaspoon caster sugar
- 1/4 cup (60ml) extra virgin olive oil
- Good-quality aioli*, to serve
- 6 sourdough bread rolls, split, toasted
- 125g buffalo mozzarella*, torn
METHOD
- Preheat the oven to 180°C. Line a baking tray with foil.
- Combine mince, breadcrumbs, egg, mustard and dried mint in a bowl and season. Mix well, then shape into 6 patties. Cover and chill for 10 minutes.
- Meanwhile, place cucumber, fresh mint, lime juice, capers, sugar and 1 tablespoon oil in a bowl and toss to combine. Set aside.
- Heat remaining 2 tablespoons oil in a large frypan over medium-high heat. In batches, cook patties for 3-4 minutes each side until browned. Transfer to the tray and bake for 15-20 minutes until just cooked through.
- To serve, spread aioli on the base of each roll. Top with a patty, mozzarella and cucumber salad. Season and replace tops.Recipe and image courtesy of Delicious magazine.
