A taste of Summer

Summer is in the air, freshly cut grass and the faint smell of your neighbours BBQ!!
Well here is a lovely recipe from my Family Kitchen book that will have your neighbours looking over the fence for an invite…

Tandoori Lamb Burgers

tandoori lamb burger

 

Guests really appreciate lamb burgers because they’re not frequently available. These are not

technically tandoori, but I’ve called them so because of the wonderful Indian flavours. They are

really delicious and serving them in pittas makes a nice change from burger buns.

 

Makes 10 small burgers

1kg good-quality minced

lamb

1 small onion, finely

chopped

2 garlic cloves, crushed

2.5cm fresh root ginger,

finely grated

2 tbsp mango chutney

1 tsp ground coriander

1 tsp ground cumin

1⁄2 tsp garam masala

1⁄4 tsp ground turmeric

pinch of cayenne pepper

salt and freshly ground

black pepper

sunflower oil

 

To serve:

10 mini pitta breads

1 red onion, sliced

1 cucumber, sliced

mango chutney

mint raita (Greek yoghurt

mixed with chopped fresh

mint)

 

1. Mix all the ingredients for the burgers except the oil in a

large bowl. Season with salt and pepper. Break off a little

of the mixture and cook to check for seasoning. Adjust the

main mixture if necessary. Cover and chill for 1 hour.

2. To shape the burgers, wash your hands, leaving them wet.

Divide the mixture into 10 small burgers.

3. Heat the griddle pan or a BBQ to a hot heat. Brush the

burgers on both sides with oil and cook for 3–4 minutes on

each side, or until well browned and cooked through.

4. Warm the pittas on the barbeque. Slit open and slide in the

burger along with some sliced red onion, cucumber, mango

chutney and mint raita. Serve with Oven-roasted Chunky

 

Recipe from: Catherine’s Family Kitchen

Published by Gill & Macmillan

Photography by Joanne Murphy

 

We have BBQ & Outdoor Dining cookery classes available in the school over the coming months – check out our website for more details http://www.thecookeryschool.ie/calender

Happy grilling 🙂

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