The advantage of making your own burgers is that you know exactly what's in them, they look and taste better than any take-away, while being a really healthy meal. An orange and raspberry relish adds a lovely fresh flavour.
400g lean minced lamb
1 carrot, grated
1 small onion, finely chopped
2/3 cup fresh wholemeal breadcrumbs
generous pinch freshly grated nutmeg
2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
pepper to taste
1 large egg, beaten
2 teaspoons extra virgin olive oil
4 wholemeal baps or hamburger buns, about 60g each
shredded lettuce to garnish
Orange and raspberry relish
100g fresh or thawed frozen raspberries
2 teaspoons demerara sugar
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Preheat the grill. Place the lamb in a large bowl. Add the carrot, onion, breadcrumbs, nutmeg and thyme, and season with pepper. Mix roughly with a spoon. Add the egg and use your hands to mix the ingredients together thoroughly.
Divide the mixture into 4 and shape each portion into a patty about 10–12 cm in diameter, or about 2cm bigger than the diameter of the baps or rolls. Brush both sides of the patties with oil, then place them in the grill pan. Cook for 4–5 minutes on each side, depending on their thickness.
Meanwhile, to make the relish, cut the peel and pith from the orange with a sharp knife and, holding it over a bowl to catch the juice, cut between the membranes to release the segments. Roughly chop the segments and add them to the juice. Add the raspberries and sugar, lightly crushing the fruit with a fork to mix it together.
Split the baps and toast briefly under the grill. Put a lamb patty in each bap and add some lettuce to garnish and a good spoonful of relish. Serve with the remaining relish.
I left out the carrot, as I am not a fan of carrot in meat burgers (a different story for veggie burgers). Also, I didn't have the ingredients to make the fruity relish, but I did mix some mint sauce and marmalade as a sauce and the orange flavour worked well with the lamb. - 28 Apr 2010