800g lamb mince
½ bunch coriander leaves, finely chopped
2 cloves garlic, finely diced
1 tbs ground coriander seeds
½ cup breadcrumbs
2 shallots, finely diced
1 bunch mint leaves, finely chopped
2 tsp chilli flakes (optional)
zest of 2 lemons
1 tbs salt
1 tbs black pepper
1 cup vegetable oil for frying
2 red capsicums
salt and pepper to taste
1 tbs olive oil
Tzatziki (see Sauces section)
mini sourdough rolls to serve
Combine all ingredients except for the oil, capsicum, zucchini and tzatziki in a mixing bowl and mix thoroughly using your hands, for approximately 3 minutes.
Divide the mixture into 16 even portions and roll into balls. Make into oval-shaped burger patties.
For the roast capsicum, char the skin of the capsicums over an open flame of your gas burner, until the skin is totally blackened, or place in an oven preheated to 240°C until the skin is black all over.
Place the blackened capsicum into a bowl and cover immediately with plastic wrap.
Leave the capsicum to steam for 15 minutes, after which the skin should easily come away from the flesh.
To char-grill the zucchini, slice zucchini lengthwise into 3mm strips. Coat with olive oil and season with salt and pepper.
Char-grill on a griddle pan over a medium heat until there are char marks on the zucchini. Turn-over and repeat.
Heat oil in a medium-sized frying pan.
Flatten each patty slightly with a slicer and fry each patty for 2 minutes on each side.
Serve the burgers on some mini sourdough rolls with roasted red capsicum, char-grilled zucchini and a dollop of Tzatziki.
This recipe is from the book “The Next Element” by Andy Allen, published by New Holland, rrp $45.00
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