You could also use minced beef in this recipe from Bord Bia, and serve with pitta bread or flat breads instead of burger buns.
Kofta lamb burgers with grilled red peppers
Serves - four.
Time - 30 minutes.
Ingredients
400g lean lamb mince
1 red pepper, trimmed and cut into quarters
1 tablesp rapeseed or olive oil
1 small red onion, finely chopped
1 garlic clove, peeled and crushed
A handful of coriander, chopped
A handful of parsley, chopped
A handful of dill, chopped
1 teasp ground cumin
1 teasp ground cinnamon
Salt and freshly ground black pepper
For the yogurt dressing
Half a medium cucumber
200g thick natural yogurt
1 tablesp ground cumin
Squeeze of lemon juice
To serve
Mixed Leaves
Burger buns
Potato wedges
Method
To prepare the peppers: Place the pepper quarters under a hot grill, skin side up. Cook for about five minutes until the skin is black and bubbling. Remove and place in a small re-sealable bag to cool. When cool enough to handle remove the skin and cut each quarter in half.
To prepare the burgers: Heat a little oil in small pan over a medium heat. Add the onion and allow to cook for about two or three minutes until it has softened but not browned. Remove from the pan and allow to cool. Place the mince, cooled onion, garlic, herbs, cumin, cinnamon and seasoning in a large bowl. Mix well. Using clean hands, shape mixture into four 2cm-thick burgers.
To cook the burgers: Heat a grill pan or barbecue to high. Brush a little over the grill pan. Add the burgers and cook for four or five minutes on each side. Remove from the heat and keep warm. Cut the buns in half and lightly toast on the pan or barbecue.
To make the yogurt dressing: Cut the cucumber in half lengthways. Remove the seeds then finely dice the cucumber. In a small bowl combine the cucumber with the yogurt, cumin and lemon juice. Season and taste.
To assemble: Spread the bases of the toasted burger buns with some yogurt dressing. The top each bun with leaves, two pieces of pepper, a burger and another spoonful of the yogurt dressing. Serve any remaining dressing on the side. Delicious with potato wedges.
