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Lamb and Mint Patties / Burgers

Lamb and Mint Patties / Burgers created by Rita1652

Quick and easy for a weeknight dinner. Serve on burger rolls or with veges or salad on the side. These patties are gluten-free

Ready In:
40mins
Serves:
Units:

ingredients

directions

  • Heat the olive oil over low heat.
  • Add the onion and cook for 5 minutes until soft.
  • Add the garlic, ginger some salt and pepper. No need to cook these off,but you can cook for a further one minute if wished.
  • Remove from the heat and allow to cool.
  • Add the lamb mince to a large bowl along with the cooled onions and the mint. Season again and mix until thoroughly combined.
  • Roll large balls of the mixtureand flatten to make burger/patties.
  • Sit the patties on a plate and chill in the fridge until firm, if time permits.
  • Shallow fry the burger patties in a little vegetable oil. Fry 6-7 minutes each side, or until cooked through. You can also cook on a grill/griddle pan or barbeque.
  • Serve hot on a roll or with veges or salad on the side.
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RECIPE MADE WITH LOVE BY

@Jubes
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@Jubes
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"Quick and easy for a weeknight dinner. Serve on burger rolls or with veges or salad on the side. These patties are gluten-free"
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  1. COOKGIRl
    Fresh local lamb, onions from my bro's garden, mint from our garden...GOOD! Loved that<br/>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!
    Reply
  2. Rita1652
    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 Recipe # 484221
    Reply
  3. Rita1652
    Lamb and Mint Patties / Burgers Created by Rita1652
    Reply
  4. KateL
    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!
    Reply
  5. KateL
    Lamb and Mint Patties / Burgers Created by KateL
    Reply
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