lamb burgers with mint and redcurrant jelly

Lamb is one of the most flavoursome of meats when cooked on the BBQ. We’ve combined it with redcurrant jelly to add a touch of sweetness. These burgers are great served on a DS-gluten free Soft White Roll or Rustic Roll.

Suitable for people diagnosed with Coeliac Disease, those who are suffering from a gluten and wheat allergy or intolerance

Ingredients

1 slice DS-gluten free Brown Multigrain Loaf, made into breadcrumbs500g minced lamb
1 small red onion, finely chopped
1 garlic clove, finely chopped
2 tbsp fresh mint
2 tsp redcurrant jelly
1 tbsp tomato puree
1 small egg, beaten
Sea salt and cracked black pepper

Cucumber Raita
2 tbsp fresh mint
5cm (2 inch) cucumber, diced
150ml natural yogurt
Cracked black pepper

Method

1. Place the breadcrumbs, mince, onion, garlic and mint into a bowl and mix well. Add the redcurrant jelly, tomato puree, egg and seasoning. Bind together with a fork.

2. Shape into 4 thick or 8 thin burgers, either in a burger press or by pressing firmly into balls and flattening with the hands.

3. To cook, either place on a heated greased griddle pan or on the BBQ for 7 minutes on each side if thin, 10 – 12 minutes if thick or until completely cooked through.

4. To make the Raita: Combine the yogurt, mint and cucumber. Turn into a serving dish and top with cracked black pepper to serve.

5. Serve the burger topped with the Raita dressing in a DS-gluten free Soft White Roll or Rustic Roll.