Recently we had a Tapas night in the restaurant. I had some lamb mince in the fridge so decided to make these tasty lamb patties. They are great on the barbecue as a main course or as we did on the night scale them down for a funky Tapas. I like to serve them with either a red onion marmalade (available for sale in the restaurant) or a tomato and mint chutney. Without the addition of bread crumbs this is a pure yet extravagant burger but well worth it.
Dry roast the cumin seeds. (put them into a dry pan and heat them until they start to jump around).
Place them in a pestle and mortar and crush them.
Mix the rest of the ingredients together with the cumin.
Take a small piece of the patty and fry. Taste this piece for seasoning. When you are happy with it form the lamb mix into 4 patties. Split each patty in half.
Take one half of the patty and push out to form a burger shape. Place a piece of mozzarella on top in the centre of the patty. Now take the other half of the patty and form another burger shape and place on top of the other. Seal all edges to ensure no holes and the mozzarella is well and truly sealed in.
Repeat this with the other three lamb patties.
Either fry these in a pan or on a griddle to colour both sides.
I like to finish these in a hot oven for five minutes to ensure the mozzarella is melted. I prefer to serve these burgers a little pink inside but it is not necessary. Serve with a little chutney and crusty bread or on a toasted burger bun. Enjoy!!!
Recipe courtesy of La Vall Restaurante
(I USE LEG BUT ANY WILL DO)
1 MEDIUM SIZE ONION CHOPPED FINE
1 TABLE SPOON CUMIN SEEDS
20 G FRESH MINT CHOPPED
1 TABLE SPOON DRIED OREGANO
50G TOMATO PASTE (FRITO WILL DO)
SALT & PEPPER TO TASTE
1 BALL MOZZARELLA CUT INTO SLICES
