Mary Berry Lamb Burgers Recipes

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ROSEMARY & GARLIC LAMB BURGERS



Rosemary & garlic lamb burgers image

Tuck these away ready for a barbecue as they cook beautifully from frozen

Provided by Sara Buenfeld

Categories     Dinner, Main course, Supper

Time 40m

Yield Makes 8

Number Of Ingredients 8

2 garlic cloves , chopped
4 tsp finely chopped rosemary needles
1kg lean lamb mince (10% fat)
ciabatta rolls or French bread
mayonnaise
3 red onions ,sliced and tossed with 1 tbsp each balsamic vinegar and olive oil
sliced tomatoes
good handful rocket

Steps:

  • Crush the garlic, rosemary, 1 tsp salt and ½ -1 tsp pepper with a pestle and mortar to make a paste. Add to the lamb and mix in well with your hands. Don't overwork the meat or you will toughen it.
  • Divide the mixture into 8, then shape into round burgers. If eating now, heat a barbecue or grill and cook for about 8-10 mins, turning frequently, until cooked to your liking. Split the rolls or bread, toast lightly on one side, spread with mayo, then add the burgers and the balsamic onions, tomatoes and rocket.

Nutrition Facts : Calories 212 calories, Fat 13 grams fat, SaturatedFat 6 grams saturated fat, Protein 25 grams protein, Sodium 0.89 milligram of sodium

MOROCCAN-STYLE LAMB BURGERS



Moroccan-style lamb burgers image

Lamb burgers make a great change from beef and the spicy rub gives full-on Moroccan flavour

Provided by Jamie Oliver

Categories     Mains     Alfresco     Beef     BBQ food

Time 25m

Yield 6

Number Of Ingredients 13

600 g quality lamb shoulder, minced
olive oil
6 burger buns
6 heaped tablespoons natural yoghurt
1 heaped tablespoon harissa paste
1 lemon
extra virgin olive oil
½ a bunch of fresh mint, (15g)
DRY RUB
½ teaspoon cumin seeds
1 teaspoon ground coriander
1 teaspoon ras el hanout, or garam masala
1-2 teaspoons sweet smoked paprika

Steps:

  • Pound all the dry rub ingredients and 1 teaspoon each of sea salt and black pepper in a pestle and mortar until fine.
  • Split the minced lamb into 6 pieces, and with wet hands, shape into patties about 1.5cm thick. Pat the dry rub all over the burgers, then drizzle over a tiny bit of olive oil.
  • You can either cook the burgers on a barbecue or indoors on a griddle - either light the barbecue and prepare a hot side and a cooler side, or if cooking indoors, heat a large griddle pan over a medium-high heat.
  • Cook the burgers for 6 to 7 minutes on each side, or until done to your liking, then remove to a plate.
  • Quickly halve and lightly toast the buns on the cool side of the barbecue or in the griddle.
  • Spoon the yoghurt into a small bowl and dollop the harissa on top. Squeeze over a little lemon juice to loosen, then ripple the harissa through the yoghurt and drizzle with extra virgin olive oil. Pick the mint leaves.
  • Spread some harissa yoghurt onto the bases of the toasted buns, top with the burgers, squashing them gently into the buns. Add a little more yoghurt, then squeeze the remaining lemon juice over a the mint leaves and place on top. Delicious served with a seasonal salad.

Nutrition Facts : Calories 496 calories, Fat 25.7 g fat, SaturatedFat 10.5 g saturated fat, Protein 27 g protein, Carbohydrate 41.7 g carbohydrate, Sugar 6 g sugar, Sodium 1.9 g salt, Fiber 2.6 g fibre

BEEF BURGERS WITH BEETROOT AND CARROT SLAW



Beef burgers with beetroot and carrot slaw image

You must make Mary Berry's burger recipe. The crunchy, fiery slaw is perfect alongside or served separately as a salad.

Provided by Mary Berry

Categories     Main course

Yield Serves 6

Number Of Ingredients 25

500g/1lb 2oz lean beef mince
50g/1¾oz fresh white breadcrumbs
2 tsp Dijon mustard
1 tbsp sun-dried tomato paste
1 small onion, finely chopped
1 tbsp chopped fresh marjoram
3 tbsp chopped flatleaf parsley
1 free-range egg yolk
2 tbsp oil
salt and freshly ground black pepper
4 tbsp full-fat mayonnaise
½ lemon, juice only
dash sugar
1 tbsp hot horseradish sauce
1 large carrot, peeled and coarsely grated
150g/5½oz raw beetroot, peeled and grated
2 sticks celery, very finely chopped
2 spring onions, chopped
3 tbsp chopped flatleaf parsley
2 tsp Dijon mustard
salt and freshly ground black pepper
6 burger or brioche buns, cut in half
2 large beefsteak tomatoes, thickly sliced
1 Little Gem, leaves separated
6 large gherkins, thinly sliced

Steps:

  • To make the burgers, measure all the ingredients except the oil into a large bowl, season with salt and pepper and mix with your hands to combine. Shape into six fairly flat burgers. Place in the fridge until needed.
  • To make the slaw, measure out the mayonnaise, mustard, a squeeze of lemon juice, sugar and horseradish into a salad bowl, season with salt and pepper and stir to combine. Add the carrot, beetroot, celery, spring onion and parsley and stir until coated in the sauce.
  • Heat the oil in a large frying pan until piping hot. Fry the burgers for 3-5 minutes on each side, or until browned and just cooked through.
  • Griddle the flat side of the buns on the griddle pan until toasted, top with a burger, a slice of tomato, lettuce, gherkins and any sauces or chutney of your choice. Serve the slaw on the side.

LAMB BURGERS WITH MINT MAYO AND TOMATO RELISH



Lamb burgers with mint mayo and tomato relish image

These tasty burgers are perfect as an easy mid-week meal, or for a barbecue. In fact, the tomato relish goes well with any grilled meat, from steaks and chops to bangers.

Provided by Mary Berry

Categories     Main course

Yield Serves 8

Number Of Ingredients 21

50g/1¾oz fresh white breadcrumbs
1 garlic clove, crushed
1 small bunch fresh coriander, chopped
1½ tsp mint sauce
1 large red onion, roughly chopped
500g/1lb 2oz lean lamb mince
1 tbsp olive oil, for frying
8 lettuce leaves, to serve
8 brioche buns, to serve
3 gherkins, thinly sliced, to serve
salt and freshly ground black pepper
1 tbsp olive oil
1 onion, roughly chopped
1 garlic clove, crushed
1 x 400g tin chopped tomatoes
1 tbsp balsamic vinegar
1 tbsp Worcestershire sauce
1 tbsp tomato ketchup, or a pinch of sugar
2 tbsp mayonnaise
2 tsp chopped mint
1 tsp mint sauce

Steps:

  • For the burgers, put the breadcrumbs, garlic, coriander, mint sauce, onion and salt and black pepper in a food processor. Blend until it's just combined with a fairly coarse texture. Tip into a bowl, add the mince and mix together. Using wet hands, shape into 8 burgers, then place on a baking tray, cover and chill in the fridge until needed.
  • For the tomato relish, heat the oil in a saucepan, add the onion and garlic, then cover with a lid and fry over a medium heat for 5-7 minutes, or until soft. Add all the remaining ingredients to the pan, stir, bring to the boil and cook for 2-3 minutes. Season with salt and pepper, then cover again with the lid, reduce the heat and leave to simmer for about 10 minutes.
  • For the mint mayonnaise, mix all the ingredients together in a small bowl.
  • To cook the burgers, heat the oil in a large frying pan, or alternatively light the barbecue and let the flames flare up and die down. Fry or barbecue the burgers for about 3-4 minutes on each side or until browned and cooked through.
  • To serve, slice the buns in half and toast the cut side. Spread one half of each bun with the tomato relish and add a lettuce leaf, a burger, a dollop of mint mayonnaise and a few slices of gherkin before popping on the top half of the bun.

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