Lamb burgers with paprika wedges
Cooking methods: Baking, frying
- PREPARATION TIME: 10 Minutes
- COOKING TIME: 35 Minutes
Genghis Khan’s army often travelled for days without dismounting or stopping to eat. Local villagers would make flat patties from scraps of lamb or mutton which the men placed under their saddles while riding. It was then eaten raw having been tenderized by the saddle and back of the horse.
- 800g floury potatoes such as Maris Piper, cut into wedges
- 1 tbsp oil
- 1 dsp paprika
- 700g minced lamb
- ½ tsp ground cinnamon
- 1 tsp ground cumin
- 1 tsp mild chilli powder
- 1 tbsp fresh coriander, finely chopped
- Salt and pepper
- 4 x bread rolls
- 1 tablespoon of mayonnaise and salad to garnish
- Wash and dry the potatoes and cut in half lengthwise; then cut each half into three or four wedges, depending on potato size.
- Lay the wedges out evenly on a baking tray in a single layer; drizzle with olive oil and sprinkle over the paprika. Season with salt and pepper. Mix well making sure the potato wedges are evenly coated.
- Bake in a 200˚ pre-heated oven for about 35 minutes, or until golden brown on the outside and soft in the middle.
- To make the burgers, mix the mince, cinnamon, ground cumin, fresh coriander, chilli powder and a pinch of salt together and divide into four equal size patties.
- Add 2 tbsp of oil to a pre-heated frying pan; when hot fry the burgers for a few minutes on each side until golden brown.
- Transfer the patties to the oven and cook to the desired degree: 10 for medium and 20 for well done.
- Lightly toast your burger bun and add mayonnaise and salad as required; top with your burger and the lid of the bun.
- Serve with the potato wedges.
Suitable potato varieties
Fluffy, such as King Edward or Maris Piper
- Chopping board
- Baking tray
- Vegetable knife
- Oven gloves
- Measuring spoons
- Mixing bowl
- Frying pan
- Grill pan
- Serving plate