Mini Lamb Burgers

RECIPE: Mini Lamb Burgers

  • Nov. 24, 2010 11:00 a.m.

In a Pinch: The mini-buns can be tricky to source, but many bakeries do make them to order. You can also punch out 2-inch circles from regular buns.

1 lb (500 g) lean ground lamb

1/2 cup (125 ml) panko (Japanese breadcrumbs)

1/2 cup (80 ml) pine nuts, toasted

2 Tbsp (30 ml) preserved lemon, chopped

1/2 cup (125 ml) fresh cilantro, chopped

2 shallots, finely chopped

2 garlic cloves, minced

2 tsp (10 ml) chopped jalapeno

1/2 tsp (2 ml) ground cinnamon

1/2 tsp (2 ml) ground cardamom

1/2 tsp (2 ml) sea salt

1 large egg, lightly beaten

24 mini-burger buns

1 cup (250 ml) onion jam

1 heaping cup arugula (or watercress)

14 oz. (398 ml) jar fire-roasted red peppers, blotted dry

24 green olives, pitted or gherkins

24 decorative cocktail picks

Combine the ground lamb with the rest of the ingredients for the patties in a large bowl and mix well. Form into 2-inch patties and pan-fry or barbecue on both sides until cooked through.

Toast the buns until lightly golden brown; spread both sides with onion jam, and then top each patty with a handful of the arugula and a strip of red pepper. Sandwich it together, top with a gherkin, and skewer with a decorative pick. Serve warm.

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