As we are preparing for Australia Day once again on 26 January. I dig out my recipe for Lamb Burgers which were such a hit last year as part of an Aussie themed lunch for friends.
This recipe is from Delicious Magazine which I have kept for this time of the year as there are just so many lovely dishes in this Aussie Issue. These little dinner rolls contain mini burgers with buffalo mozzarella and cucumber salad, that were perfect to juggle in one hand leaving the other hand to hang onto a beer! The thing I like about these burgers is that you can pop them in the oven and walk away for 20mins which means you have a little breathing space to socialise.
1kg lean lamb mine
3/4 cup fresh breadcrumbs
1 egg, lightly beaten
2 tbs Dijon mustard
2 tsp dried mint
1 cucumber chopped
1 bunch fresh mint leaves, roughly chopped
Juice of 1 lime
2 tbs salted capers, rinsed and drained
1 tsp caster sugar
1/4 cup extra virgin olive oil
Sour cream to serve
6 sourdough bread rolls split and toasted (I used 12 dinner sized rolls)
125g buffalo mozzarella although I think any good cheese would suffice.
What to do...
Preheat the oven to 180C. Line a baking tray with foil.
Combine mince, breadcrumbs, egg, mustard and dried mint in a bowl - season.
Mix well, and shape into 6 or 12 patties. Cover and chill for 10 minutes.
Place cucumber, fresh mint, lime juice, capers, sugar and 1 tbs oil in a bowl and toss to combine - set aside.
Heat remaining 2 tabs oil in a large frypan over medium heat. Cook patties in batches for 3-4 mins each side until browned.
Transfer patties to the baking tray and bake for 15- 20 mins until just cooked through.
Lightly toast buns
place cheese on the base topped with burger, dollop sour cream and top with cucumber salad. Season and replace the top.
I served these as a second course after mini meat pies with homemade tomato sauce, followed by garlic and rosemary studded leg of lamb roast and salad, finished off with a pavlova and lamingtons - Very Australian. Hope your Australia Day is great!