Szechuan Lamb Burgers
Lamb Burgers with Cumin Yoghurt Dressing, Cucumber Pickles, and Chilli Mayo
4
Serves
25 mins
Prep Time
15 mins
Cook Time
Recipe author
Michelle Tsang
If you’re looking to switch up your standard burger recipe, or perhaps just try a slightly more adventurous Saturday evening dinner al fresco, give this Szechuan Lamb Burger with cumin yoghurt dressing, cucumber pickles, and an optional chilli mayo a try!
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Ingredients
Burger Patties
600g Quality Mark beef mince
1 large egg
lightly whisked
2 cloves garlic cloves
minced
1 onion
chopped finely
2 sprigs parsley
leaves only
1 tsp mustard powder
½ cup breadcrumbs
1 tsp ground coriander
1 tsp ground cumin
1 tsp Szechuan peppercorn
grounded
Cumin Yoghurt Dressing
2 cloves garlic cloves
finely minced
250g Greek style yoghurt
thick
1 tsp lemon juice
1 tsp salt
½ tsp ground black pepper
1 tsp cumin seeds
ground
Pickled cucumber and red onion
1 cucumber
i
diced or sliced
1 red onion
1 Tbsp salt
300ml white wine vinegar
i
300g sugar
To Serve
4 brioche burger buns
2 Tbsp mayonnaise
½ cucumber
finely sliced sticks
1 Tbsp salt
3 Tbsp caster sugar
slices beetroot
3 TTbsp white wine vinegar
Chili mayo (optional)
175g mayonnaise
3 Tbsp chilli sauce
1 tsp red chilli
sliced
Method
Pickled Cucumber and Red Onion
To Cook Patties
To Assemble
1
Place prepared cucumber and red onion in a bowl and sprinkle over salt. Leave for 10 minutes.
Start Timer
2
Drain cucumbers and red onion, and give it a squeeze to remove excess liquid. Place them temporarily into sterilized jars to work out how much vinegar you would need. For example, if you have 2 jars of drained vegetables, you will need to fill one empty jar with vinegar, and pour that into a saucepan.
3
Add equal parts of sugar to the pan, a tsp of salt and warm till sugar has dissolved. Set aside to cool.
4
Fill jars with drained vegetables and pour over cooled vinegar solution. Leave to pickle for 30 mins minimum.
