Serves 4
Burger ingredients
- 454g/1lb minced Manx lamb
- 2 shallots (diced)
- 2 garlic cloves (crushed)
- 2 tablespoons fresh chopped mint
- Half a teaspoon paprika powder
- A few chilli flakes or one small fresh chilli (diced)
- 2 teaspoons fresh lemon juice
- Zest from half a lemon
- 1 egg yolk
- Handful of breadcrumbs
- A pinch of sea salt and freshly ground black pepper
Relish ingredients
- 3 tablespoons mayo
- 2 tablespoons tomato ketchup
- 2 teaspoons Manx double cream optional
- 1 tablespoon freshly chopped mint
- Zest from half a lemon
- 1 teaspoon fresh lemon juice
- A pinch of sea salt and freshly ground black pepper
Method — 5 easy steps
1. Put all the relish ingredients in a bowl and mix until it’s nice and smooth. Put it to one side.
2. In a separate bowl, mix all the burger ingredients together with a fork and season with salt and pepper. With clean, wet hands, shape into 4 equally sized round patties for adults — or 8 smaller patties if you’re cooking for kids. Make little dent in the middle of each patty (the burgers will shrink and thicken in the middle when they cook)
3. Chill in the fridge for 30-45 minutes before cooking.
4. Preheat a grill, barbecue or frying pan — a medium setting is fine, but use high if you like your burgers crispy. Only turn the burgers once during cooking. Grill or barbecue: 3 to 4 mins each side for rare, or 5 to 6 mins each side for well done. Frying: 4 mins each side for rare, 6 mins each side for well done. Make sure the burgers are thoroughly cooked through — if in doubt, use a meat thermometer to check and follow the manufacturers’ instructions.
5. Serve between warm ciabatta buns or soft buns. Spread the relish on the buns, and top the burger with sliced red onion, tomatoes and fresh lettuce
Share to social media:
