BBQ lamb burgers with salsa
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If possible, use pimientos (sweet cherry peppers) for the salsa - they have a fantastic distinctive flavour all of their own. |
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500g lean minced lamb
1 shallot, very finely chopped
1 egg
3 garlic cloves, crushed, divided
Salt and freshly ground black pepper
A few salad leaves and sliced tomatoes, to serve
4 small burger buns, to serve
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For the salsa:
390g can red pimientos, drained and finely chopped
1 small mild red chilli, deseeded and finely chopped
2 tablespoons olive oil
Salt and freshly ground black pepper
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Mix together the minced lamb, shallot, 2 garlic cloves, egg and seasoning in a large bowl.
Mould the lamb mixture by hand into four burger shapes and barbecue over Direct Medium heat for 12 to 16 minutes, turning once, or until cooked through.
To make the salsa, mix together the pimientos, the remaining garlic clove and chilli, then put this into a bowl with the olive oil. Add seasoning to taste.
Serve the burgers, together with a little salad and pimiento salsa, in a bun that has been toasted over Direct Medium heat for 1 minute.
Thanks to Weber.eu
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