Okay so Ramadan is really putting a dampener on my cooking spirit, but I am definitely trying to power on with trying new things and/or reinventing the old. We don’t really eat outside foods during the month (idk why tbh, I’d love to not have to cook for at least one day of the week), so we try and make them ourselves to satisfy those junk cravings – earlier this week, it was lamb burgers!
- 1 small onion, quartered
- 4cm/1½ in piece fresh ginger
- 4 large garlic cloves
- 20g/¾oz fresh coriander, stalks and leaves
- 2-3 green chillies, chopped or ½-1 tsp red chilli powder
- 450g/1lb lamb mince
- ¾ tsp ground cumin
- 1½ tsp garam masala
- 1 tsp salt, or to taste
- 1 large free-range egg
- 2 slices thick-cut white bread, processed to crumbs in a food processor
- 2 tbsp oil, for greasing
- For the burgers, using a hand blender, roughly chop the onion, ginger, garlic, coriander and green chillies by pulsing, or chop them all by hand. Place into a bowl with the lamb mince, add the cumin, garam masala, salt, egg and breadcrumbs and mix well.
- Shape into six burgers and chill in the fridge for 20 minutes, or until you are ready to cook them. Take them out of the fridge 30 minutes before you start cooking.
- On the George Foreman grill: oil and preheat the grill and cook the burgers well on both sides.
- While the burgers are cooking, heat the buns in the oven for the last 3-4 minutes of the cooking time.
- To serve, split the buns in two. Place a burger onto one half of each bun on a bed of lettuce and top with items of your choice – we went for cheese slices, tomato slices, sauces, and coleslaw.
Let me know how you get on with making them yourself!