Summer = Barbecue Time
I could have barbecue every day. I love it so much! Since I got my gas grill, I do it way more often. Opinions about gas grills may differ, but for me it’s just perfect. When I want to make a fire, I heat up my fireplace within seconds.
It doesn’t have to be beef, we are making lamb burgers
Instead of a traditional beef patty, I used lamb for this recipe. I didn’t want to use meat that was too lean, so I decided to use lamb shoulder. The ratio of lean meat to fat was perfect.
Simply put everything into the mincer, mince coarsely and mix with the spices. As I did several recipes for STAUD’S, I just took the leftover BBQ wine jelly sauce from my BBQ chicken recipe and packed it into the burger. Chard and coriander are from my own raised garden bed. And Feta is always an amazing addition.
Have fun trying them out!
If you are still hungry for more, have a look at my shrimp burger recipe.
Lamb burger with apricot chutney
- 1/2 red onion
- 4-5 leaves of coloured chard
- 1 glass STAUD'S Apricot Chutney
- 1 handful fresh coriander
- Feta at will
- 4 Brioche buns
- BBQ sauce or BBQ wine jelly sauce (recipe link in the text)
Ingredients for the lamb patties:
- 900 g shoulder of lamb fresh and coarsely minced
- 1 tsp ground pimento
- 1/2 tsp ground cumin
- 1 tsp paprika powder
- 1/2 tsp coriander powder
- 1/2 teaspoon oregano
- salt, pepper
Mix the spices into the minced meat, divide into 4 equal portions and form the meat into small loaves. Press a small hollow in the middle with your thumb, this will help later when grilling.
Grill at medium heat for approx. 5 minutes until liquid has collected in the hollow, then turn over and leave to grill for another 5 minutes. Briefly grill the brioche buns on the inside.
Cut chard leaves first in half and then into fine strips.
Brush the buns with BBQ wine jelly sauce on the inside (see my grilled chicken recipe to find the recipe) and cover with some chard.
Place the patty on top and spread with STAUD'S Apricot Chutney. Finish with crumbled feta, red onion rings, fresh coriander and the remaining chard.
In cooperation with STAUD’S.
This post is also available in English!