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Lamb Pink Lady® apple and mint burgers

Beetroot and apple salsa is a great accompaniment to these succulent burgers

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Ingredients (Makes 8-10 burgers)

  • 1kg/21⁄4lb lamb mince
  • 2 cloves garlic, crushed
  • 1 medium onion, peeled and finely chopped
  • 2 Pink Lady® apples, grated
  • 1 small bunch fresh mint leaves,
  • chopped
  • 1 tsp paprika
  • Salt and freshly ground black pepper
  • Oil for cooking
  • Ciabatta rolls, halved, frilly lettuce leaves and Pink Lady® apple wedges to serve

For the beetroot and Pink Lady® salsa

  • 250g/9oz cooked beetroot, diced
  • 1 Pink Lady® apple, cored and diced
  • 150ml/1⁄4pt sour cream or crème fraîche
  • 3 spring onions, trimmed and finely chopped
  • Salt and freshly ground black pepper

Put the mince, garlic, onion, grated apple, mint and paprika in a bowl.

Season and, using your hands, mix until well combined.

Divide the mixture into 8-10 equal portions and shape into burgers. Chill in the fridge for about 30 minutes.

Brush each burger lightly with a little oil and cook for 5-6 minutes each side – they can be cooked over medium-hot barbecue coals, under a preheated grill, fried or griddled.

Cut the ciabatta rolls in half, top the bases with lettuce, perch a burger on top and then finish with wedges of Pink Lady® apples, which can be either barbecued or griddled on both sides until they have grill marks and are softening slightly.

While the burgers are cooking, make the salsa. Mix together all the ingredients in a bowl and reserve until ready to serve alongside the burgers.



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