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Try Gino's easy and delicious lamb burgers with a spicy relish
Ingredients
For the lamb burgers:
- 500 g17¾ oz minced lamb
- 1 /4 red pepper, cored, seeded and finely chopped
- 1 /4 onion, finely chopped
- Pinch of chilli powder
- 1 tbsp tomato ketchup
- 4 tbsp fresh flat leaf parsley, chopped
- 2 tbsp extra virgin olive oil
For the relish:
- 1 /4 onion, finely chopped
- 1 /4 red pepper, cored, seeded and finely chopped
- 1 ripe plum tomato, seeded and diced
- 1 /4 tsp sugar
- 1 /2 tbsp fresh flat leaf parsley, chopped
- 1 /2 tbsp olive oil
- Pinch of chilli powder
- 1 /2 tbsp red wine vinegar
- 1 ciabatta loaf, halved lengthways
- Sea salt and freshly ground black pepper
- Salad, to serve
For the wedges:
- 600 g21¼ oz potatoes, washed but not peeled
- 1 tbsp olive oil
- 1 sprig of rosemary, chopped
- 2 garlic cloves, crushed
- Coarse salt and freshly ground black pepper
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Method: How to make Lamb burgers with spicy tomato and red pepper relish
Preheat the oven to 200C/Gas 6.
Place the minced meat in a large bowl with the red peppers, onions, chilli powder, ketchup and parsley. Season with salt and mix well with one hand until well combined.
Divide the mixture into two balls and shape each ball into 3cm thick burgers. (You can make thinner burgers if you need to cook them quicker).
To make the relish, heat the oil in a small frying pan. Add in the onions, peppers, tomatoes, sugar, chilli powder and vinegar. Season with salt and cook on a medium heat for three minutes, until thickened.
Stir in the parsley and leave to cool. Cut the potatoes into large wedges and place into a bowl. Add everything else and toss well. Tip the potatoes onto a baking tray.
Transfer the potatoes to the oven and bake for about 25 minutes, until golden-brown and cooked all the way through.
Heat the olive oil in a large frying pan and cook the burgers for six minutes on each side for a medium cooked burger. Add two more minutes on each side for a well done burger.
Meanwhile, place the ciabatta bread on a hot griddle pan and cook until golden and crispy on both sides. Cut the bottom and the top in two (four pieces of bread in total).
To serve:
Arrange the griddled bread on warmed serving plates and place a lamb burger on each one with a slice of cheese on top. Spoon over the relish and serve with the salad leaves and, if desired, a cold beer.
