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Lamb Ragu Burger with Pickled Carrots and Minted Cucumber

Upmarket Lamb Burger Recipe

6

Serves

30 mins

Prep Time

4 hrs

Cook Time

Ashley Knudsen

Recipe author

Ashley Knudsen

This burger recipe is something a little different but is definitely a crowd-pleaser. Slow cooking the lamb ragu-style creates meltingly tender and juicy meat in a thick rich sauce.

Smothered with the fresh minty flavours of Tzatziki, minted cucumbers with pickled carrots for a zingy crunch.

Beetroot hummus can also be used in place of the Tzatziki for a really earthy flavour that goes very well with the lamb.

This burger recipe is something a little different but is definitely a crowd pleaser. Slow cooking the lamb in a ragu style sauce creates meltingly tender and juicy meat in a rich, thick rich sauce. Smothered with the fresh minty flavours of Tzatziki, minted cucumbers with pickled carrots for a zingy crunch. Beetroot hummus can also be used in place of the Tzatziki for a really earthy flavour which goes very well with the lamb.

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Burger,

Lamb,

Casserole/Slow,

Special Occasion & Entertaining,

Ingredients

Lamb Ragu Filling

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800g Quality Mark lamb shoulder

off the bone

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1 large onion

sliced

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2 garlic cloves

roughly chopped

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2 carrots

roughly diced

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250ml beef stock

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250ml red wine

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2 Tbsp tomato paste

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1/2 tsp dried oregano

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1/2 tsp dried rosemary

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salt

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black pepper

Pickled Carrots

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2 carrots

peeled into ribbons

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1 cup sugar

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1 cup cider vinegar

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1 cup water

Minted Cucumber

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2 cucumber

peeled

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a small bunch mint leaves

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a pinch salt

Tzatziki Sauce

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170g Greek style yoghurt

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1 bunch mint leaves

roughly chopped

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1 garlic clove

crushed

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1 squeeze lemon juice

Burger Assembly

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6 burger buns

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salad greens

i

Method

Lamb Ragu Filling

Pickled Carrots

Minted Cucumber

Tzatziki

Assemble the Burger

1

Brown the diced lamb in a hot pan with a little oil until nicely browned.

2

Add the onion, garlic and carrots and cook until softened.

3

Pour in the wine and beef stock cooking out wine. Takes 5 minutes at a boil.

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4

Add the remaining ingredients and stir to combine.

5

Place the lamb mixture into an oven dish and slow cook for 4-6 hours at 150°c.

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6

Alternately you can cook the lamb in a pressure cooker for 1 hour and 35 minutes.

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7

When the lamb is cooked, strain off the liquid and pass through a sieve.

8

Place the liquid into a pot and over a gentle heat reduce until it is a nice thick consistency.

9

Place the meat into a bowl with the vegetables and shred with a fork.

10

Add the thickened sauce back into the lamb.

More info

Nutrition Information per Serving (496g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

2275 (543KCal)kJ

Protein

35.6g

Total Fat

15.2g

Saturated Fat

5.8g

Carbs

58.2g

Sugars

31.4g

Sodium

929mg

Iron*

3.3mg

* Percentage of recommended daily intake (Aust/NZ)

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