Emma It’s National Burger Day on 27th August and to coincide with this we were asked by Welsh lamb to create a recipe which uses this Protected Geographical Indication (PGI) meat.
Protected Geographical Indication covers products whose “production, processing or preparation” takes places in a specific area. This puts Welsh Lamb in the same elevated company as Parma Ham (look out for the logo on packs).
We made these burgers without buns as we are always trying to cut down on bread, so instead of your usual burger try this healthier alternative, which is quick & easy to make. Of course you could always just add the patties to a burger bun for a delicious, moist burger.
Welsh Lamb Burgers with minty yoghurt and herbed quinoa
Ingredients
- For the burgers
- 500 g minced Welsh lamb
- 1 small onion peeled and grated
- 4 garlic cloves peeled and minced
- 1 tsp ground sumac
- ½-1 tsp chilli flakes to your taste
- ½ tsp ground cumin
- ½ tsp salt
- 1 tsp freshly ground black pepper
- 2 tbsp olive oil
- For the minty yoghurt dressing
- 180 g thick Greek yoghurt
- 1 tsp dried mint
- 1 good pinch salt
- For the quinoa
- 250 g quonoa
- 1 tbsp olive oil
- Juice of 1 lemon
- Zest of 1½ lemons
- 2 spring onions trimmed and finely chopped
- ½ cucumber cut into small diced pieces
- 200 g cherry tomatoes halved
- 1 small handful parsley leaves finely chopped
- 1 small handful coriander leaves finely chopped
- 10 mint leaves finely chopped
- 1 tsp ground sumac
- Salt and freshly ground black pepper
Instructions
- Mix together all the ingredients for the burgers.
- Set aside for 10 minutes, to let the flavours mingle.
- In a small bowl, mix together the ingredients for the minty yoghurt dip.
- Cook the quinoa according to the instructions on the packet.
- Cook your burgers, either grilled, fry or as we did on a George Foreman Grill.
- Drain the quinoa.
- Add olive oil, lemon juice and zest.
- Mix together and add vegetables.
This was very tasty but really easy to make.
