Nutritious, allergy-free burgers - time to light the barbecue?
I've always loved lamb with red onions and spinach. And it occurred to me one day, that they would be good in a burger, too. You could serve these as they are (they're egg and gluten-free) or, if you want to, in a bun with goat's cheese on top. Or you could wrap them in lettuce leaves if you prefer it without the bun.
Lamb, Spinach and Red Onion Burgers
Makes 6 burgers
1 red onion, peeled and finely chopped
1 tsp cooking oil or fat of your choice
100g fresh spinach leaves, washed and chopped
500g lamb mince
Melt the cooking oil or fat in a frying pan and add the onions and the pinch of salt, frying gently until the onion is softened. Add the chopped spinach leaves and continue to cook until wilted. Tip the onion and spinach mixture into a mixing bowl and allow to cool.
When the veggies have cooled, break the mince up into the bowl and mix with your hands until just combined. Form into patties and fry in a dry pan (you won't need any extra oil, the lamb will be fatty enough) for about 4-5 minutes per side, or until thoroughly cooked.
Do you have any favourite lamb burger recipes? Feel free to link them up here...