Lamb mince burger recipe with chips in our halogen oven by DannyPosted by Fiona Nevile in Lamb | 9 comments
Lamb can be greasy but these were delicious and not at all fatty. If our friend KC is reading this, then you can skip the rest, K!
She hates lamb. We did not know this when we invited K and JP for Sunday lunch of roast lamb and dauphinoise potatoes. Poor K was too polite to say anything when she arrived and heard the menu but she really cheered up when the big dish of potatoes was placed on the table.
One bite later she realised that, as a special treat, the lamb was roasted on a rack directly over the potatoes so that all the juices would add extra flavour to the dauphinoise spuds. She did not say a word and we only found out a long time afterwards.
Fiona picked up two 500g packs of “British and New Zealand Minced Lamb” on special offer at Tesco, £5 for two. It was our first time trying lamb burgers, so I just guessed at what would be the best spices to mix in. Rosemary and garlic are used with roast lamb joints and thyme seemed like a good addition.
On the first evening, they were quite good but we both agreed that they lacked something. Fiona is Queen of Tweaks so she came up with vegetable stock granules. That’s just like a super seasoning of onions, celery and other veg flavours. The second attempt last night was perfect. Cooked in our Andrew James halogen oven for just long enough so they were juicy but not pink. You do not want to eat rare mince of any sort.
It’s best to use chilled mince because at room temperature it is disgustingly greasy to knead and it will take a good dollop of washing up liquid to clean your hands afterwards.
If I were grilling (broiling) I would cook them at 150 c for the same time.
The burgers may be slightly pink in the middle after 14 minutes but they will cook through while the chips are being finished off. This recipe makes two chunky half pounder lamb burgers.
Lamb mince burger recipe with chips
500 gms minced lamb 20% fat (chilled)
1.5 level tsp of fresh thyme (stripped from 7 or 8 sprigs) or one quarter tsp dried thyme
2 leaves of rosemary very finely chopped or a pinch of dried rosemary
Half tsp vegetable stock granules or powder (I used Knorr)
Half tsp ground black pepper
Quarter tsp salt
Quarter tsp garlic granules
Frozen oven chips
With the extension collar in place, put the chips on the high rack. Cook at 225c for 20 minutes
Meanwhile, pre heat your normal oven to 80c to keep things warm
Put the chilled lamb mince in a bowl and add all the other ingredients
Mix it well for 2 minutes using your fingers.
Make 2 patties about 12cm/5 inches wide. I rolled it into a cylinder shape about 15cm/6 inches long, cut it in half, stood each half on end and flattened them into patties.
Remove chips and place in warm oven
Put the burgers in the halogen oven at 175c for 7 minutes each side
Then remove them and place on plates in the warm oven
Turn the chips and cook them in the halogen oven for 8 minutes at 225c or until golden brown
Serve with peas
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