We love burger night at our house. Ultimately, Friday nights would be burger night, however, with so many mid week activities in this household, it is now not limited to the end of the week and has become a popular nutritious standby for that evening when there is just no time left at the end of the extreme day.
A burger can be as simple or as complex as you like to make it and a completely satisfying meal. I was browsing through one of my cooking bibles (Donna Hay magazine of course) and in this particular issue there is a separate section for burgers. This one is my family's favourites, full of flavour and easy as well ............. under "Posh Patties".
This lamb burger is really scrumptious and the cucumber raita really compliments it. It also has a jalapeno relish that goes with it and we have made it, but this time around I didn't as it has a real kick to it and I think it's a little too hot for the little people in this house. (well worth the effort though, if you want that kick and it also goes with beef, pork, chicken, cheese and vegetables) I really recommend roasting your capsicum for this burger also as the flavours are amazing!
You will need:
2 red capsicums (bell peppers)
olive oil, for brushing
400g lamb mince
sea salt and cracked black pepper
4 burger buns, halved
cucumber raita, jalapeno relish and baby spinach leaves, to serve
Place 1 cup (280g) thick natural yogurt, 1/4 cup grated Lebanese cucumber, 1 tablespoon finely chopped mint leaves, 1 crushed garlic clove and sea salt in a bowl and stir to combine. Makes 1 1/4 cups. Goes with lamb, roasted vegetables and haloumi.
Place 1 1/4 cups pickled jalapeno peppers, 1 crushed clove garlic, 1/4 cup (55g) caster sugar, 1 cup tomato puree (sauce) and sea salt in a small saucepan over high heat. Bring to the boil and cook for 5 minutes or until thickened. Set aside to cool. Makes 1 1/2 cups. Goes with beef, lamb, pork, chicken, cheese and vegetables.
For the burgers
Heat a frying pan or barbecue over high heat. Brush the capsicums with oil and char grill or barbecue, turning occasionally, for 20 minutes or until blackened. (This is where I cheated and I just brushed mine with oil and placed them in an oven on high heat until they blackened also) Place in a bowl, cover with plastic wrap and allow to cool slightly. Peel off the skins and slice. Set aside.