Mini lamb burgers with fennel tzatziki
Serves 6-12
Prep time: 30 minutes
Cook time: 5 minutes
500g lamb mince
1 egg
2 Tbsp breadcrumbs
2 tsp mustard seeds, crushed
1 tsp ground cumin
1 tsp smoked paprika
1 tsp fine sea salt
½ tsp cracked pepper
2 Tbsp grapeseed oil
12 small burger buns
1 Tbsp butter
1 recipe fennel tzatziki (see below)
1 cos lettuce, broken into leaves
1 small cucumber, finely sliced and pickled
To garnish
Fennel tips
250ml water
juice of 1 lemon
1 medium fennel bulb
1 green chilli, halved lengthwise and deseeded
1 clove garlic, peeled
6 fresh mint leaves
375g Greek yoghurt
¼ tsp flaky sea salt
To taste
Cracked pepper
Method
Place the mince in a large bowl with the egg, breadcrumbs, mustard seeds, cumin, paprika, salt and pepper. Mix until sticky and well combined. Form into 12 evenly sized patties.
Heat a heavy-based frypan or barbecue over a medium heat. Lightly oil the patties with the grapeseed oil and fry until golden brown.
To assemble your lamb burgers, toast and butter the buns, then spread each base with a dollop of fennel tzatziki. Divide the lettuce, patties, pickled cucumber and fennel tips between the burgers. Finish with the bun tops and secure in place with a bamboo skewer.
Fennel tzatziki
Combine the water and lemon juice in a large bowl. Cut the fennel bulb in half lengthwise, then remove and discard the core (save the fennel tips to garnish the burgers). Slice the fennel with a sharp knife and place it in the lemon water, ensuring it is covered (this will stop it from browning). Place a paper towel on top and gently press down until soaked. Chill for at least 10 minutes.
Drain the fennel, then place it in a food processor with the chilli, garlic and mint and blend quickly.
Transfer it to a bowl then stir in the yoghurt, salt and pepper. Taste and adjust the seasonings. Store the tzatziki in the fridge for up to 4 days.
The book
- Good From Scratch, by Michael Van de Elzen (Allen & Unwin NZ, RRP $49.99)
