I love the warmer weather, spending time outside, the lighter evenings, scrummy juicy summer fruit, BBQ’s and the simplicity of food. Don’t get me wrong, I love Winter too and I love Winter comfort food with its depth of flavours. There is just something about Summer – picking ripe juicy red tomato’s, snapping off fresh lettuce leaves straight from the garden and having them with dinner. Something in the knowledge that you have had a hand in this, that makes it both simple and wonderful at the same time. Strangely I don’t feel quite the same about digging potatoes.
By default Saturday night becomes burger night in our household over Summer. The simplicity. The ease. The perfect dinner for two with a glass of wine after Sebastian has gone down for the night or the perfect dinner with company, everyone can fill there own with whatever they choose. We are quite partial to a ‘good old kiwi burger’ in our house, but recently I have been branching out.
There are so many different variations and types you can make. I am loving experimenting with flavours and filling ideas. I really need a separate section in my recipe book for burger ideas. This week was Moroccan Lamb – yum! Perfect flavour combinations with minimal additional fillings. Steve even commented about how even though there was only tomato and salad greens in there it was so full of flavour. I’ll take that to mean they were a HUGE success -this man is a fan of the all inclusive kiwi burger after all! The spiciness of the cumin and sweet chilli, the smokiness of the paprika, just fabulous. If you want you could add some fresh herbs – coriander and / or mint in as well but totally not necessary.
Moroccan Lamb Burgers – Recipe400g lamb mince 1 small onion, finely chopped 1 clove garlic, finely chopped 1 tsp ground cumin 1 tsp ground coriander 1 tsp ground paprika 1Tbsp tomato sauce 1Tbsp sweet chilli sauce 4 burger buns, lightly toasted 1 tomato, sliced salad leave of choice mayonnaise oil, for frying Place mince, onion, garlic, spices, tomato sauce and sweet chilli sauce in a large bowl. Using clean hands, mix until everything is well combined. Form into 4 even sized patties (NB: once mixed I like to make mixture into a mound and use me hand to score it into quarters, making fairly even shaped patties. I also like to make my patties thinner in the middle and fatter at the edges as they tend to puff up during cooking) Heat oil in a frying pan and add patties (do not over crowd pan). Cook for 2 – 3 minutes on each side until cooked through Serve the patties on the toasted buns with slices of tomato, fresh salad leaves and a dollop of mayonnaise Enjoy!
As I said earlier I am loving trying different flavour and filling combinations. That being said I am keen to hear what your favourite burger flavours / combinations are? Hit me with your best ones…