This Recipe Will do 8-10 burger however you could always freeze some for a rainy day. Just remember to defrost completely.
Ingredients
1kg/2¼lb minced lamb (it’s best not to use extra-lean mince as the fat will help bind the burgers and keeps them juicy when cooked)
300g Dried Cous cous
2 garlic cloves, crushed
1 medium onion, finely chopped
1 red chilli, de-seeded and finely chopped
¼ tsp ground turmeric
1 tsp coriander ground
1 tsp cumin ground
flaked sea salt and freshly ground black pepper
oil, for brushing
8-10 crusty baps
A Jar of tomato chilli relish
Method
1.Place the minced lamb in a large mixing bowl and add the garlic, onion, Balsamic tomato chutney, chopped chilli, turmeric, crushed coriander and cumin. Season well with salt and pepper and mix by hand until combined.
2.The burgers can be briefly mixed in a food processor until just starting to hold together, but be careful not to over-work the mixture. Add the Cous cous at this stage dried its best to keep it dried as it will soak up the juices and keep it moist.
3.Divide and shape the mixture into 8-10 burgers about 1-2 cm think. If you want to check the flavour, fry a small burger in a drop of oil before shaping the rest and, if necessary, add extra flavourings or seasoning.
4.Place the burgers on a cling film-covered tray and keep them in the fridge to relax for at least 30 minutes. They’re ideal made the day before cooking.
5.To prevent the burgers from sticking, brush with a little oil in the pan for about 5-6 minutes each side.
6.To serve the burgers, I would top it with a little more Tomato Chill Chutney and a base of rocket lettuce with some nice sweet potato wedges.
