Go Back
Print Pin
No ratings yet

Lamb burger with apricot chutney

Juicy and spicy lamb meat with fresh summery apricot chutney.

Ingredients

  • 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

Instructions

  • 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.