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Try these Juicy Lamb Hamburgers for Heritage Day

Juicy Lamb Hamburgers

Irene Muller
Lamb Hamburgers are known for their excellent flavour as well as their juicy succulent taste. That is why this recipe is a winner!
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Global
Servings 4

Ingredients
  

For the Patties:

  • 600 g lamb mince
  • 1 large onion finely chopped
  • ½ large green pepper finely chopped
  • 3 tbsp chutney
  • 1 tbsp dried coriander leaves
  • 6 tbsp bread crumbs
  • 1 large beaten
  • 1 handful of parsley chopped
  • 1 handful of basil chopped
  • 1 tsp dried basil leaves
  • ½ handful of chopped rosemary
  • ½ tsp tsp salt
  • ground black pepper to taste
  • 8 sesame burger rolls halved and toasted
  • olive oil

For the Burger Sauce:

  • 3 tbsp mayonnaise
  • 2 tbsp tomato sauce
  • 1 tsp Sriracha sauce
  • 1 tsp Worcestershire sauce
  • ¼ iceberg lettuce finely chopped

For the Caramalised Onions:

  • 2 tbsp olive oil
  • 3 large onions thinly & evenly sliced
  • ¼ cup balsamic vinegar
  • 1 tbsp rosemary  chopped

For the Garnishing:

  • jalapeños
  • lettuce shredded

Instructions
 

For the Caramalised Onions:

  • Heat olive oil in a large pan over medium heat. Add onions and chopped rosemary with a pinch of salt. Cook slowly for about 30-40min. Stir occasionally until soft and golden caramel colour.  
  • Add balsamic vinegar to onions. Keep cooking on low heat for another 5mins, stirring occasionally and the vinegar has reduced. Once done, set aside.

For the Burger Sauce:

  • Mix all the ingredients together, add lettuce, and mix, then season to taste and refrigerate.

For the Patties:

  • Combine onions and green pepper together and mix well. Add the mince, mix well. Add the coriander leaves, chutney, bread crumbs, egg, parsley, basil, basil dried leaves, and rosemary, mix well. Add salt and ground black pepper.
  • The mixture should be firm and hold its form while cooking, if not, add more breadcrumbs.
  • Separate the mixture into 8 balls, then press down to form patties. Oil a dish and place patties in the fridge to chill for 15mins.
  • Remove patties from the fridge. Barbeque over hot coals in a prepared grid that has been sprayed with 'Spray & Cook' or prepare a non-stick frying pan on high heat. Sprinkle the patties with olive oil, then into the pan, press down with a spatula. After 4 minutes, flip the patties.
  • In another pan, toast two halved rolls until lightly golden. Repeat with remaining rolls.

To Assemble:

  • Add burger sauce to half of the bun, top with a patty, and a few sliced jalapeños. On the other side of the bun spread with caramelised onions. Add a teaspoon of tomato sauce, on the patty, gently press together.
Keyword Lamb