Turkish lamb burgers recipe

By Debbie Major

Serves 8
Takes 10 minutes to make, 10-12 minutes to barbecue, plus 1-24 hours’ chilling
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Rating

These spicy lamb burgers will go down a treat at a barbecue; serve with Turkish accompaniments, such as flatbreads, pickled green chillies, natural yogurt and mixed salad.

Ingredients

1kg good-quality minced lamb
3 garlic cloves, crushed
2 medium red onions, finely chopped
2 tbsp olive oil
25g fresh flatleaf parsley leaves, chopped
2 tbsp tomato purée
2 tsp ground cumin
1 tsp ground coriander
Turkish lavash or flatbreads, pickled long green chillies, natural wholemilk yogurt and a mixed salad, to serve

Method

1. Mix all the ingredients together (except the serving suggestions) in a large bowl and season well. Shape into 8 even-size burgers, each about 2cm thick. Space out on a tray, cover and chill for 1 hour or up to 24 hours.
2. If you are using a charcoal barbecue, light about 30 minutes before you want to cook. If using a gas barbecue, preheat 10 minutes beforehand.
3. Barbecue the burgers directly over a medium heat for 5-6 minutes each side or until just cooked through.
4. Serve with Turkish bread, pickled chillies, yogurt and a mixed salad (we used chopped cherry tomatoes, red pepper, cucumber, spring onions, red chilli and mint, dressed with red wine vinegar and olive oil).