So the secret for the best ever tasting patties in the world is to have two different types of meat in it. I use pork for its subtle but deep flavour and moist consistency to compliment the main player in this dish - LAMB. Mmmmmm. I know it sounds a little gross but you need a little fat in your burgers because they are often on a grill and the fat drips away, therefore its OK to contain enough fat to keep it moist. However it is not good to have an excess amount of fat because your burger will loose it all durring cooking and become half its original size.
Here we go-
IngredientsBurgers-300g Premium Lamb Mince
300g Pork Mince
1 Medium red Onion
1 tsp Rosemary
1 Large carrot- grated
1-2 Eggs
3/4 Cup Fresh bread crumbs w Fresh Parsley
1/4 Cup Parmesan
Taziki sauce
1 Cup of squeezed cucumber
500g Greek/natural yogurt
1 Tbs Finely chopped fresh mint leaves.
1 1/2 Medium cloves (crushed)
S+P
Chips
Directions-Slice chips and add spices, place in oven at 190 Deg C for 30 min. Grill for last 4 min to brown. Place Minces, onion, rosemary, eggs and carrot into a bowl and mix well. set aside. Blend up the 1 day old bread with the parsley and Parmesan till fine, then add to the mince and mix well. Shape handfuls of the mixture into patties and cook on the BBQ or grill plate for about 15-20mins till cooked.
Taziki- Grate cucumber and squeeze out water then place in a new bowl. Mix in the yogurt, garlic and mint leaves and S+P . Serve on the burger made from toasted ciabatta/ Turkish bread with beetroot and crumbled feta on top (mescalin salad optional).
Note- if the yogurt has no added sugar you might want to add some sugar to taste.- 6 Kumara pealed and sliced 5mm by 5mm w paprika, chilli, mixed herbs neutral oil-
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