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
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)