Tomorrow sees a day marking one of my favourite things… It’s National Burger Day and what better way to celebrate it than with making burgers from UK produce. So to celebrate I have made Greek Style Lamb Burgers using Welsh Lamb*
Now as I got reading about how to make burgers properly and the importance of using the right meat I learnt a few new things. Welsh Lamb comes with a protected status that not only ensures quality, it means your meat is traceable back to the farm where it came from. Not only this the animals are looked after properly and given ample space to roam. The easiest way to spot protected Welsh Lamb is by the PGI logo on your meat.
And when it comes to how to make a burger, many people do it wrong according to the internet and countless recipes I looked through. On no part must you add fresh vegetables into your meat, this will alter the cooking time and could lead to a soggy burger. Also unless using lean mince, which I was not, you do not need to add egg and in preference bone marrow works better than egg when making a truly succulent burger from lean mince. If you do want to add flavour into your burger you must use dried, ground spices, these will cook better. So here’s how I made my Greek Style Lamb Burgers.
Greek Style Lamb Burgers
- 450g Welsh Lamb Mince*
- 2 tsp Ground Cumin
- 2 tsp Ground Coriander
- 2 tsp Garlic Powder
- Ground Black Pepper
- 1 tbsp Olive oil
- Greek cheese such as feta, or I chose Greek style Goats’ cheese, cut into strips
- In a large bowl mix the lamb with the spice powders, crushing up the mince in to a ‘dough’ as you do it, I used a fork for this.
- Separate your mince mixture into 4 even pieces, roll them each into a ball then flatten into a patty shape (1-2 cm deep), fix or neaten any lose edge bits at this point. Now leave your burgers in the fridge on a plate, covered in clingfilm for at least an hour before cooking.
- Now before you get cooking, the burgers take only 15 minutes, you need to work out your timings for your accompaniment dish(es). We had sweet potato wedges and roasted vegetables with ours which take about 40 minutes, so if you want to do these as well you may want to get these prepped and in the oven during that 1 hour cooling time.
- When you are ready to cook your burgers heat up the oil in a heavy duty sauce pan then place the burgers in, you cook for five minutes on a medium heat on each side (do turn down a bit more if you think they are catching though) but whatever you do, DO NOT press down on them, only turn them when needed. Leaving them for 5 minutes each sides will lead to the fat leaving the mince (which is fine) and they will cook through.
- When the cooking time is over place on to a lined baking tray (I used grease proof paper) and place the cheese on top, pop under the grill for 5 minutes, or until the cheese has softened.
- Serve up in burger buns if you like or without and enjoy! You could even add some Tzatziki into the mix to make it truly Greek style, but my intolerance of cucumber means I didn’t.
These burgers were wonderfully succulent and the greek cheese complimented the spices perfectly. The healthy addition of roasted vegetables and sweet potato fries meant this mid-week meal wasn’t too naughty either.
What are you doing for National Burger Day on August 27th? Fancy making my burgers using Welsh Lamb? Let me know in the comments,
P.S. * I was sent the Welsh Lamb for recipe development.