Subj : 8/30 U. K. Burger Day - 2
To   : All
From : Dave Drum
Date : Fri Aug 29 2025 06:23 am

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Philip's Moroccan Lamb Burgers W/Mint Aïoli
Categories: Lamb/mutton, Vegetables, Herbs, Breads, Cheese
     Yield: 4 servings

MMMMM-------------------------MINT AÏOLI------------------------------
   200 g  (7 oz) good-quality
          - mayonnaise
   1/2    Lime; juice only
     2 cl Garlic; crushed
    20 g  (3/4 oz) fresh mint; fine
          - chopped
       pn Salt

MMMMM--------------------------BURGERS-------------------------------
   1/2    Lh onion; peeled
     2 cl Garlic; peeled
   100 g  (3 1/2 oz) ready-to-eat
          - dried apricots
     2 ts Ground cumin
    25 g  (1 oz) fresh mint leaves
   500 g  (1 lb 2 oz) minced lamb
          - shoulder
    50 g  (1 3/4 oz) fresh white
          - breadcrumbs
     2 tb Harissa paste
   120 g  (4 1/4 oz) feta; crumbled
     1 ts Sea salt
          Sunflower oil; for frying

MMMMM--------------------------TO SERVE-------------------------------
     2    Little Gem lettuces;
          - shredded
     2 tb Pomegranate seeds; opt
     4    Brioche burger buns; halved
   1/4    Cucumber; halved, thin
          - sliced

 For the mint aïoli, combine all the ingredients in a
 bowl, cover and set aside.

 Set the oven @ 200°C(180°C Fan)/400°F(360°F)/Gas 6.

 For the burgers, put the onion, garlic, apricots, cumin
 and mint leaves into a food processor and pulse until
 coarsely ground.

 Transfer the mixture to a bowl and add the minced lamb,
 breadcrumbs, harissa, feta and salt. Combine until
 thoroughly mixed: the best way to do this is using your
 hands. Fry a teaspoon of the mixture to test the
 seasoning: taste and adjust with a little more salt if
 necessary. Divide the mixture into four and shape into
 burgers.

 Heat a little oil in a large ovenproof frying pan over a
 medium heat. Add the burgers and fry for 3-4 minutes on
 each side until evenly browned. Put the pan into the
 oven to bake for 10-12 minutes, or until the burgers are
 just cooked through.

 To serve, put some of the shredded lettuce and
 pomegranate seeds (if using) onto the base of each
 burger bun. Top with a burger, some cucumber and mint
 aïoli and the remaining half of the bun. Serve
 immediately.

 By Philip Friend - From Britain's Best Home Cook

 RECIPE FROM: https://www.bbc.com

 Uncle Dirty Dave's Archives

MMMMM

... No purchase required. Details in package.

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* Origin: Outpost BBS * Johnson City, TN (1:18/200)