{"id":3519,"date":"2017-01-24T12:08:24","date_gmt":"2017-01-24T04:08:24","guid":{"rendered":"http:\/\/www.foodfourthought.com.au\/blog\/?p=3519"},"modified":"2017-02-13T21:37:14","modified_gmt":"2017-02-13T13:37:14","slug":"spiced-lamb-burgers","status":"publish","type":"post","link":"http:\/\/www.foodfourthought.com.au\/blog\/spiced-lamb-burgers\/","title":{"rendered":"(paleo\/LCHF) Spiced lamb burgers"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Lamb has always been one of my favourite sources of protein.\u00a0\u00a0In fact it was the first meat I ate when I broke out of my 15 years of \u00a0vegetarianism!<\/p>\n

For as long as I can remember it ahs almost been traditional to have some form of lamb\u00a0as part of Australia day celebrations.\u00a0 This year I wanted something simple, that I could make ahead and not worry about while I had guests.\u00a0 So these little burgers are the perfect solution.\u00a0\u00a0Easy to make, make them the day before, loaded with flavour and served with\u00a0your favourite burger bun, what could be better?\u00a0\u00a0\u00a0My suggestion is to make up several batches of these and pop them in the freezer so you have them on hand, they are already a staple in our repertoire.\u00a0 If your house is anything like mine when you have guests for a BBQ, the men cook the BBQ and ladies generally do salad (and everything else!)\u00a0 These can be cooked on the BBQ, salad and cauliflower rolls<\/span><\/a> can be made earlier, which means you get to sit with a cool drink and chat.\u00a0 I hope you enjoy it all!<\/p>\n

(paleo\/LCHF)\u00a0Spiced lamb burgers\u00a0(recipe\u00a0by Fiona at Food 4 Thought).<\/span>
\nNo: Gluten \/ Grain \/ Dairy \/ Soy \/ Nuts
\nContains: Eggs
\nMakes 6 burgers.<\/p>\n

You will need<\/span>
\nFrying pan\/BBQ\/Oven
\nSpatula
\nEgg flip or similar
\nDinner plate
\nCoconut oil, ghee or lard for shallow frying
\nCooling rack<\/div>\n

Ingredients<\/span>
\n1 clove garlic, peeled
\n150g brown onion, chopped into pieces
\n100g carrot, chopped into\u00a0pieces
\n20g (1 Tablespoon) coconut\/olive oil
\n1 teaspoon ground cumin
\n1 teaspoon ground\u00a0coriander
\n\u00bd –\u00a01 teaspoon dried chilli flakes
\n300g lamb rump steak, trimmed of fat and sinew, cut into 3-4cm chunks OR 300g minced lamb
\n1 tablespoon vegetable stock concentrate OR 1 teaspoon finely ground salt
\n1 egg
\nTo serve \u2013 toppings pf your choice.<\/p>\n

Preparation<\/span><\/p>\n

*If making cauliflower buns<\/span><\/a>, start this recipe<\/span><\/a> and you can make the burgers while the buns are in the oven.<\/p>\n

Place garlic into mixing bowl and chop for 5 – 10 seconds \/ Speed 6<\/strong>.\u00a0 Add onion and carrots and chop for 5 seconds \/ Speed 5<\/strong>.\u00a0 Scrape around sides of mixing bowl, add olive oil and cook for 5 minutes \/ 100\u00b0C \/ Soft speed \/ MC off<\/strong>. Add cumin, coriander and chilli flakes, cook 2 minutes \/ 100\u00b0C \/ Soft speed \/ MC off<\/strong>.\u00a0 Pour mixture onto a dinner plate and spread out thinly, set aside to cool.<\/p>\n

If you are using minced lamb skip this step.\u00a0 Without rinsing mixing bowl, add chunks of rump and mince on for 2 – 5 seconds \/ Reverse \/ Speed 7<\/strong>.<\/p>\n

Add cooled vegetable mixture, stock and egg.\u00a0 Mix for 30 seconds \/ Reverse \/ Speed 4<\/strong>.\u00a0 You should have a paste consistency.\u00a0 If not, mix for longer as this is what will help hold the burgers together during cooking.\u00a0 Remove mixture from bowl and set aside.<\/p>\n

If cooking immediately, place a large frypan over medium heat OR BBQ hot plate OR pre-heat oven to 180\u00b0C.\u00a0 Moisten hands with cold water and divide mixture into six equal portions.\u00a0 Shape into burger patties, cook immediately OR place on a lined tray, cover and refrigerate until required. See tips for freezing.<\/p>\n

For frypan or BBQ, I cooked these for 2-3 minutes per side.\u00a0 I baked them in the oven for 20 minutes.<\/p>\n

Serve with toppings of your choice.\u00a0 If you have any left over, store in an air tight container in the fridge for 3-4 days or freeze.<\/p>\n

DOUBLING THIS RECIPE:<\/span> You can double this recipe easily.\u00a0 You may need to assist the final mixing step by using the spatula through the hole in the mixing bowl lid to make sure you get the right consistency before shaping the burgers.<\/p>\n

My tips<\/span>
\n* These burgers are very moist because they have no flour or breadcrumbs added to them.\u00a0 You need to make sure you have a paste consistency after you have mixed everything together before shaping them.\u00a0 This helps them hold together during cooking.
\n* I chop my meat on reverse because I like the texture I end up with.
\n* Change the flavour by\u00a0substituting other herbs and spices to the mix.\u00a0 Ras el hanout or garam marsala would be lovely.\u00a0 Make it your own.
\n* Shaping – I made these slightly larger than the buns as they will shrink slightly\u00a0during the cooking process.
\n* If you are not using these immediately, once shaped place on a lined baking tray and freeze them. Then place non-stick paper in between the burgers, stack\u00a0and freeze for as long as your freezer instructs.
\n* You could substitute the lamb with beef or chicken if preferred.<\/strong>
\n* To reheat these I used an air fryer. 180\u00b0C for 4 minutes was perfect.
\n* Add any burger toppings that you like.<\/div>\n

\"\"<\/a><\/p>\n

ease: 9\/10.\u00a0\u00a0Just a little bit of shaping required.<\/strong>
\nprep time:\u00a015 minutes\u00a0<\/strong>\u00a0<\/strong>
\ncooking time:\u00a020 minutes\u00a0<\/strong>
\ntotal:\u00a035 minutes\u00a0<\/strong><\/p>\n

taste: 10\/10<\/strong>\u00a0These are great.\u00a0No fillers, no extras, just pure flavour.\u00a0 Yum, yum, yum.<\/p>\n

would I make it again:\u00a0 They are already a staple, especially in summer.\u00a0\u00a0<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<\/p>\n

Lamb has always been one of my favourite sources of protein. In fact it was the first meat I ate when I broke out of my 15 years of vegetarianism!<\/p>\n

For as long as I can remember it ahs almost been traditional to have some form of lamb as part of Australia day celebrations. […]<\/p>\n","protected":false},"author":2,"featured_media":3531,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[57,58,28,50,85,74,72,71,65],"tags":[127,128,101,122,7,143,141,140,135],"_links":{"self":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/3519"}],"collection":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/comments?post=3519"}],"version-history":[{"count":25,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/3519\/revisions"}],"predecessor-version":[{"id":3562,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/3519\/revisions\/3562"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media\/3531"}],"wp:attachment":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media?parent=3519"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/categories?post=3519"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/tags?post=3519"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}