Lamb, Rosemary and Mint Burgers

Summer wouldn't be the same without a good BBQ, so each day this week I will be posting BBQ recipes, starting today with Lamb, Rosemary and Mint Burgers.

Ingredients

1kg lean minced Lamb

1 egg (optional)

1 Onion

1 clove Garlic

1 tbsp fresh Mint

1 tbsp fresh Rosemary

Freshly ground Salt and Black Pepper

Preparation

Peel the onion and the clove of garlic. 

Finely chop the onion, garlic, mint and rosemary and place in a bowl with the minced lamb and seasoning. 

Mix the ingredients together to combine then divide the mixture into equal portions. With wet hands shape into patties, if the mixture seems dry or crumbles when shaping the patties, add an egg to the mixture, this will help bind the ingredients.

Place the burgers onto a plate lined with baking parchment, cover and chill in the fridge for about 20 mins.

When ready to cook, spray each side of the burger with fry light and cook on the BBQ.

Serve with yoghurt dip and a salad of your choice.

Sins per serving:

Free on Red Day

Greek Doner Kebab / Gyro

I have searched everywhere for a doner recipe and it's near impossible to find, an authentic tasing recipe. Its a guarded secret like KFC coating or Macs special sauce. So I was amazed to find this one from of all places Utah!!.

I tried this last night for my dinner, it smelt and tasted yummy, the leftovers were a bit dry but I put it in at 190 and left it in the oven too long..... doh

Ingredients

1lb lean Minced Lamb
1 small Onion
1tspn dried Oregano
1tspn dried Thyme
1tspn sea salt
quarter tspn black pepepr
2tspns Minced or crushed Garlic

Preparation

Peel and finely chop the onion. Peel the garlic cloves and mince or crush, I used a garlic press.

Place all the ingredients into a food processor and blend. This effects the texture of the meat, it makes it smooth so that it binds together and isn't grainey like minced meat. Cover and leave in the fridge for 2 hours, if possible leave longer as this allows the flavours to marinate.

If you have a spit, form the mixture into an oblong and slowly rotate/cook over the grill for about 30 - 40 minutes making sure its not too close to the coals/flames.

If like me you have an oven, preheat the oven to 170C/325F/Gas Mark 3.

Shape the mixture into a loaf (like meatloaf) and place onto a wire rack over a baking tray, this allows the fat to run off. Place it in the oven and leave for 45 mins to 1hr, when it's ready it should be a bit dry. Keep an eye on it as you will need to drain off the excess fat which collects on the baking tray.

Serve with a salad, pitta bread (HE - not supposed to be HE as it lacks fibre but I think it's a personal choice or 7 syns) and tzatziki.

Syns per serving:

FREE on a red day