Menu
500 g of Middlehurst Lamb Mince
A good handful of fresh mint
1/4 cup of bread crumbs
1/4 cup of sweet chilli
1 egg
Salt and pepper
MINT YOGHURT
1/2 cup mint leaves chopped finely
2/3 cup of greek yoghurt
Juice of half a lemon
Salt and pepper
PICKLED RED ONION, RADISH AND CUCUMBER
1/2 a red onion
3 radish
White wine vinegar
1 tbsp caster sugar
Juice of half a lemon
Cucumber
4 brioche burger buns
Lettuce leaves
PICKLES
Pickle the red onion and radish by cutting them up finely then covering them in vinegar (white wine or Apple cider works well), add the sugar and juice of a lemon then let sit for at least 10 mins.
Use a peeler to create the cucumber ribbons then pickle them using the same method.
PATTIES
Combine all of the ingredients for the patties and mix well (I find it easiest to combine with my hands). If the mixture seems too wet/dry add more bread crumbs or sweet chilli until you reach your desired consistency. Divide the mixture evenly into 4 portions. Make them into a patty shape. (These can be made ahead of time and stored in the fridge).
Heat the bbq or a griddle cast iron pan to medium to high heat and fry the patties until they are cooked.
MINT YOGHURT DRESSING
Combine everything in a bowl and refrigerate until ready to use.
ASSEMBLE THE BURGERS!
Grab your brioche buns and fry the top and bottom of the bun on the bbq / cast iron pan till golden brown.
Next spread a big dollop of the mint yogurt on the bottom bun, then pop the Pattie on followed by some lettuce of your choice, add the pickled onion and radish, finish with the cucumber ribbons and put the lid on and enjoy immediately.
Salad ingredients can be swapped as desired.
The pickled red onion and radish add a great pop of colour to the burger!
