So, dinner for the three of us this evening is minted lamb burgers with sweet potato chips and a bit of side salad. I also roasted some lovely vine cherry tomatoes (from Aldi – full of flavour.) and mixed up some lemon mayonnaise.
400g lamb mince
2 cloves of garlic, minced
1 tablespoon Grand Padano cheese
2 teaspoons of green pesto
1 tablespoon of fresh mint leaves, finely chopped
2 large spring onions, finely chopped
1 tablespoon of fresh breadcrumbs
1 teaspoon of creme fraiche (if you’ve got it to hand. I just happened to have some handy.)
½ a lightly beaten egg.
Mix all the ingredients together, mixing well, at first with a fork and then with your hands until everything is well combined.
Divide the meat mixture into three equal parts and place in the fridge for half an hour or so.
This goes very well with sweet potato chips. You can find the details on a previous blog entry.
Pop the chips in the oven, lightly drizzled with olive oil. After they’ve been in for 15 minutes turn them. I also popped the vine tomatoes, lightly drizzled in oil, in the oven at this point.
Gently fry the lamb burger over a medium heat for about 6 minutes each side, until they are done to your taste.
Very tasty, nicely minty and deliciously meaty.