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Mini lamb burgers with cucumber yoghurt Recipe

Ingredients for people

    For the meat
  • Minced lamb : 750 g
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn
  • Ground cumin : 1 Tsp
  • Banana shallot(s) : 1 whole
  • Garlic clove(s) : 1 whole
  • Fresh coriander : 0.25 bunch
  • Ground coriander : 1 Tsp
  • Sunflower oil : 50 ml
  • Greek yogurt : 1 whole

  • For the sauce
  • Fresh mint : 0.25 bunch
  • Ground cumin : 1 Tsp
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn
  • Lemon(s) : 1 whole
  • Cucumber(s) : 0.25 whole
  • Turnip(s) : 2 whole

  • For the garnish(es)
  • White wine vinegar : 200 ml
  • Caster sugar : 100 g
  • Water : 300 ml
  • Raw red beetroot : 1 whole
  • Maldon salt : 3 pinch(es)
  • Mini burger bun(s) : 18 whole
  • 1For the burgers

    Place the lamb mince in a large bowl along with the cumin, ground coriander, salt and pepper. Finely dice the garlic and the shallot. Roughly chop the coriander and mix all the ingredients together.

    Form small patties and set aside ready to cook.

  • 2For the pickles

    Peel the turnips and cut them into match stick sized batons. Wash the beetroot and cut it in half.

    Mix the water, salt, sugar and the vinegar in a sauce pan and bring it up to the boil, once boiling, add the turnips and remove from the heat then add the beetroot. Allow the mixture to completely cool and allow the turnips to absorb the colour from the beetroot. The turnips should turn pink.

    When the turnips are cool remove them from the liquid.

  • 3For the yoghurt

    Remove the leaves of the mint from the stalk and discard the stalks. Finely shred the mint leaves. Cut the lemon in half and squeeze the juice into the yoghurt. Peel the cucumber and cut it in half lengthways. Once cut, scoop the seeds out and discard them. Cut the cucumber into small cubes.

    Mix the cucumber, mint, salt, pepper and the spices with the yoghurt and mix well.

  • 4To serve

    Heat a frying pan, when it's hot, add the sunflower oil followed by the burgers. Cook the burgers for 2 minutes on each side. When the burgers are cooked, place them into the burger buns and top with the yoghurt and finish with the pickled turnips.

Chef's tip

«You can leave the spices out if you prefer, and use some fresh herbs like thyme instead.»

Homemade lamb burgers with bright pink pickled turnips and cucumber yoghurt.

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  • Preparation  15mins
  • Cooking time  10mins
  • Rest time  0h