Lamb Burgers with Apricot and Chilli

Lamb Burgers with Apricot and Chilli

by calum
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Lamb Burgers with Apricots and Chilli

We always have a supply of these in the freezer.  A great instant meal for the kids on those rare days when I just cannot quite be bothered to cook.
Our children genuinely prefer these to beef burgers
Course Main Course
Recipe Type Lamb
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 10 burgers

Ingredients

  • 2 kg Lamb Mince
  • 2 Echalions sometimes known as banana shallots
  • 3 Red Birdseye Chillis finely chopped
  • 1 lime zest and juice
  • 1 clove garlic crushed
  • 1 handful Dried Apricots finely chopped
  • 1 tsp Sea Salt
  • 1 tsp Black Peppercorns crushed

Kit

  • Burger Press

Instructions

Making The Burgers

  • Add all the ingredients into a large bowl and combine throughly.  The best way to do this is with your hands.
  • Divide into 200g portions, I use my hands and a set of scales, you will find you get pretty good at taking a 200g handful 🙂 You should end up with 10 or 11 portions.
  • Use a burger press to shape each portion into a burger.

Storing the Burgers

  • We wrap them individually in clingfilm and then freeze them to give maximum flexibility since we number in for dinner can vary wildly

Cooking the Burgers

  • Heat a large heavy-based frying pan on a high heat.  Add 1 tbsp sunflower oil.  Add burgers and fry on each side for 2 minutes.
  • Reduce the heat to low/medium and fry for a further 8 minutes or until cooked through (I use a temperature probe)