Friday night is burgers night. Or so the boy announced this
morning as we were leaving the house. I do subject him to a lot of meat free
meals and he very rarely actually asks for something specific so burgers it is.
500g lamb mince
2 tsp ground cumin
1 tsp ground coriander
1 green chilli finely minced
2 shallots finely chopped
2 cloves garlic, crushed
A handful of fresh coriander
Sliced onion and tomato to serve
Deli mayonnaise
4 ciabatta rolls
We both like lamb burgers but shop bought ones mostly come
with a horrible mint glaze. I prefer this North African influenced version.
Mix the lamb, cumin, ground coriander, shallots, garlic and
chilli together. I like to ad the finely chopped coriander stalks as well. Make
sure that these and the chilli are as finely chopped as you can manage.
Shape into 4 burgers and chill them so that they firm up.
When the boy is home, warming up, and starting to get
chatty, get a griddle pan very hot. Pop the burgers on. The trick is not to
turn them too often. Give them about 6 minutes each side.
Split the ciabatta rolls and lightly toast them. Spread with
Deli Mayo. By this I mean the commercial kind that is flavoured with whatever
takes your fancy. Heinz do a Moroccan flavour which would probably be nice. I’m
just a bit against them for canning an advert for their deli mayo a few years
ago because of complaints about a gay kiss. Anyway…
Add thin slices of tomato and onion and then top with the
burger. Coriander leaves on top and then the other half of the bun. Press down and hand him his. Tonight there’s no salad, just a couple of
burgers and catching up with his day.
No comments:
Post a Comment