5 Reviews

ACE! So good! I didn`t saute my onions, garlic or ginger. I added them raw to my food processor till they where very finely minced. I did buy a cut from the shoulder that i cut into cubes, froze then pulsed in my food processor with the onion mixture. Grilled about 3-4 minute per side. I placed the burger on a onion bun (no bun for gluten free) with lettuce and tomato. Topped the burger with crumbled goat cheese and thin sliced cucumbers. No need for ketchup. Thanks. Made for my team the lively lemon lovelies. ZWT #8 Australia challenge. Cheers Jubes. Oh I did serve with Kumara (Sweet Potato) and Ginger Mash

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Rita~ August 07, 2012

These were great and so quick and easy to put together.. I doubled the recipe as I made patties for our dinner served over a green salad with feta cheese, large garlic stuffed olives and red onion along with a drizzle of balsamic dressing. I then made meatballs with the rest of the mixture and have frozen them so I can do what mummamills suggested and make a curry with them, as soon as I read her review I thought that sounded so good to do.. The lamb patties by themselves were delicious though and were thoroughly enjoyed by us all and we all agreed on the 5 stars, does not happen often in our house.. I think these would be great done any way be it a bbq or made smaller for finger foods with a dipping sauce.. We loved them paired with salad perfect for us and really looking forward to trying them in a curry.. Thanks for posting such a winner of a recipe for us Jubes..

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The Flying Chef January 29, 2012

These are great! and very easy. I didnt have enough mint for my liking, but my mint was very sad after 3 weeks of being away :)
The only lamb mince I could get was very coarse and fatty, next time I think I will whizz up my own. I reckon this would be wonderfull in a curry! thanks Jubes . made for Aussie swap sept 2011

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mummamills September 23, 2011

Fresh local lamb, onions from my bro's garden, mint from our garden...GOOD! Loved that
ginger in the mix! Served over a bed of plain white rice and alongside steamed veggies and leftover cole slaw. Looking forward to making "baby burgers" aka "sliders" with this recipe in the near future. Thanks for posting!

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COOKGIRl August 25, 2012

BLISS! Quintessinal! I nominate this for best use of fresh mint. DH, who always swore he hated lamb, absolutely loved it and asked that I make these again with our leftover ground lamb. We purchased boneless leg of lamb, which DH trimmed of all fat, accounting for 31% shrinkage in weight from our purchase; however, we had the leanest, freshest possible ground lamb for our patties, and the cost per pound was still USD$5.00 less than the "little pieces of gold" chops. The vegetable filling was perfect; the sauteing helped to intensify the flavors. The ginger was subtle, but enjoyable. The mint was delightful, but not overwhelming. I formed my patties the night before, and followed Bobby Flay's recommendation of making an indentation in the middle of the burger to enhance even cooking. The extra refrigeration allowed the patties to firm up, and allowed the flavors to blend to perfection. I used a Cuisinart Griddler, searing for 3 minutes, then cooking at medium for about 5 minutes (until the internal temperature reached 129F). These were so good we wouldn't dream of adding any condiments to distract. These were so good, I didn't miss those "little pieces of gold" that had been my favorite since childhood. Made for The Wild Bunch for ZWT8 ~Great Backyard Barbie Challenge ~Australia/New Zealand. This recipe was already gluten-free as written; thank you, Julie!

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KateL August 04, 2012
Lamb and Mint Patties / Burgers