Lamb Burgers with Sweet Potato Chips
Makes 16 burgers
Difficulty - easy!
Preparation time - about 20 minutes
Cooking time - about 40 minutes (including the chips)
Wine as accompaniment - Muratie Shiraz 2003
...or a Windhoek Lager!
Ingredients
1,5kg lamb mince
2 medium-sized onions, grated
5 slices white bread, crusts removed and softened in water
10ml ground smoked paprika
3 garlic cloves, crushed
45ml fresh parsley, chopped
3 large eggs, beaten
Salt and freshly ground black pepper, to taste
50ml olive oil
To serve:
Bread rolls of your choice
Red onion, sliced
400 - 600g mushrooms, sliced and lightly fried
32 baby tomatoes, halved and lightly fried
Handful of wild rocket
Sweet basil pesto
Mayonnaise
Sweet Potato Chips:
Medium-sized sweet potatoes, well washed, 1 per person
75ml canola oil
15ml salt and freshly ground black pepper, to taste
2-3 fresh rosemary sprigs
Method
1. Preheat the oven to 180ºC.
2. In a large bowl mix together the mince, onion, bread, paprika, garlic, parsley, egg and seasoning, until well combined.
3. Divide the mince mixture into patties and set aside.
4. Heat the oil in a frying or griddle pan, and cook the patties until pink in the middle, about 15- 20 minutes, turning regularly. The patties can be cooked longer (another 7 minutes) if a well-done patty is preferred.
5. To assemble the burger, place the patty on a bun and top with sliced onion, mushrooms and tomatoes, finishing off with the rocket.
6. Slice the potatoes into wedges or chip-like shapes, place on an oven tray, pour over the olive oil, season and mix well. Sprinkle the rosemary on top and bake until crisp and browned, about 45 minutes. Remove from the oven and serve with the burgers.
Chef's Tip
Burger toppings can be varied with toppings such as bacon and sautéed mushrooms, mustard butter, herb butter or blue cheese and yoghurt.
