Coombe Mill Lamb Burgers

Posted on November 16th, 2014

Last Sunday was our annual bonfire party. For regular friends and guests who join us for this event there is an expectation of of an ample warming barbeque to warm you against the chilled November air and the smell of the very best Coombe Mill Pork sausages. This year for the first time ever I looked in our store freezer the day before to take out the usual 100 prime sausages in preparation only to find just 20 remaining. I cursed my growing teens and tweens and wondered what to do. I could pop into Tesco during Scout Remembrance Parade and empty the shelves there, but no one would be fooled they were Coombe sausages and somehow it felt like cheating. I hunted around the freezer for what was filling it up. The answer was lamb! With a quick change of plan I took out several large bags of lamb mince and decided this year it would be Coombe Mill lamb burgers made to my own special recipe. On the night all 100 burgers were eaten and I promised to share the recipe so here it is. 

 

Coombe Mill Lamb Burger

 

Ingredients for approx 20 burgers

1.2 kg Mince

300g onions

2 fat cloves garlic

1 tablespoon mixed herbs

A few leaves of fresh sage, mint and rosemary to taste

Salt and pepper

3 slices medium thickness white bread

1 egg

Oil to fry

1.2 kg Mince  300g onions  2 fat cloves garlic  1 tablespoon mixed herbs  A few leaves of fresh sage, mint and rosemary to taste  Salt and pepper  3 slices medium thickness white bread  Oil to fry  1 egg

 

Method

  1. Make the breadcrumbs in a food mixer and set aside. 

  2. Place the onion, garlic and all herbs in the food mixer & whiz into small pieces.

  3. Add the mince to the onion & herbs and whiz. 

  4. Add the egg and salt and pepper and whiz till a fine consistency is achieved.

  5. Combine the breadcrumbs, you don’t need the mixer for this or if you do use it a low setting is fine and the breadcrumbs easily soak in. 

                           Steps for Making Lamb Burgers

  6. Form burger shapes from the mixture

  7. Heat a deep fat fryer or place oil in a pan and seal the burgers for approximately 15 seconds in the fryer, 15 seconds each side in a frying pan. This stops them falling apart when you handle them on the BBQ.

  8. BBQ or cook in a hot oven 200 degrees for approximately 20 minutes 

Final Steps for Making Lamb Burgers.jpg

 

To Serve

Perfect in fluffy baps (bought or homemade) with sauces of your choice and sliced cheese or with homemade chunky chips.  They went down a treat with young and old alike at our bonfire party and for a midweek supper.

 

Coombe Mill Lamb Burgers, made for sharing

Variations on Lamb Burgers

To Make Vegetarian Burgers instead replace the meat with drained  tins of chick peas and kidney beans and proceed as above. 

For an alternative flavour try swapping the herbs above for mild curry powder or paprika. Oregano and thyme also work well.

Other mince meat such as Pork,  Beef or Turkey will also work for burgers, the quality matters more than the animal it is from. Have some fun and experiment with your favourite seasonings using the base recipe.