CURRIED LAMB BURGERS
COOKBOOK:Magazine cut out
RATE: ❤️❤️ ❤️👌🏻👌🏻💲
It was a disastrous week of bad or mediocre recipes. Not one stood out for me and there were a number of failures.
I must say, I had high hopes for this one!
I love my lamb, love my oats, the curry I could take or leave and I love my spinach. I was excited about this burger!
When I read the recipe I asked myself if the binding agent was the oats? No egg again! What is going on. Two burger recipes in the last couple of week with no egg for binding.
I followed the recipe to see if the burger could stand the test.
The answer is, most of the patties did. They remained in one piece.
The recipe says to grill patties but I felt they cooked on the outside very quickly and the middle remained partially raw. I had the same experience when I put them on the BBQ. I decided to also bake a batch and this was much more successful.
I baked in the oven for 20mins approx. I think this was the best method. The spinach has no mercy to heat and darkens very quickly. Not a happy cook! This recipe was definitely not tested in the kitchen!
On a happy note, they were delicious. The combination of these ingredients was great for burgers. If I had baked all the burgers, I would have been happier with the end result.
The family loved them! If you can get over the patties gaining a little more colour on the outside, this recipe is then for you .
450g premium trim lamb mince
2/3 cup oats
1/3 cup tomato chutney
1 teaspoon curry powder
2 drops tabasco sauce
200g english spinach, finely chopped
2 cloves garlic, crushed
1 cup shredded lettuce
1 large tomato, sliced
4 medium mixed grain bread rolls, toasted
Combine mince, oats, chutney, curry powder,sauce, spinach and garlic in a bowl and mix well.Mould into patties and refrigerate for 30minutes.Preheat grill. Place patties on hot grill, cook for 4-5 minutes on each side until cooked and browned.Place lettuce, tomato and lamb burgers on toasted rolls. Serve immediately