Recipe for Minted Lamb Burgers with Puréed Beans and Hot/Sweet Onions

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Minted Lamb Burgers with Puréed Beans and Hot/Sweet Onions

A simple way to serve up a few flavours and textures that combine very well. The thickness of the purée, the juicy meatiness of the burgers the tang of the mint and the hot/sweet sensation of the onions all combine to make a memorable meal.

These quantities are for 2 people (three burgers each), so half, double or whatever depending on the number of people you are cooking for.

Burgers

400g lamb steak (or mince)

2 shallots (or 1 medium onion)

16 to 20 leaves of fresh mint

Salt

White pepper

2 teaspoons flour

Extra virgin olive oil (for cooking)

Purée

500g White kidney beans (haricots blanc)

Salt

Pepper

Large handful of flat parsley leaves

Onions

2 large onions

Extra virgin olive oil

1 tablespoon chilli flakes (or powder)

1 tablespoon of fluid honey

Preparation in advance

Burgers

Remove the fat and skin and from the lamb, cut into large chunks. Peel the shallots and cut into quarters.

In a food blender, place the lamb, shallots, mint, a good pinch of salt & a good few shakes of pepper. Blend using short pulses only, until all the meat and shallot are well chopped and the meat begins to bind together. Do not blend so that it becomes a sticky paste. It may be easier, depending on the model of blender, if this process is done in smaller batches.

Empty the blender contents into a bowl. Add the flour and mix in well with the hands. Make the burgers by taking a palm-full of meat, roll into a ball then flatten. Store the burgers in the fridge until ready to cook.

Bean Purée
If using dried beans, you will need to soak them in water for several hours or even overnight, depending on the bean used. Check the packet instructions for preparation. If using canned beans, then simple drain the liquid and wash in a seive under the tap.

Onions
Peel the onions and slice across-ways thickly. Separate the onion rings and select enough to fill a small frying pan.

Cooking

Beans

10 Minutes before serving - Heat the beans in a microwave for 2 minutes (or on the stove until hot). Remove from the heat and mash to a purée using either a hand-held potato basher (for a rough textured purée) or a hand-held blender (for a smoother result). Add in the finely chopped parsley (or pass it through a herb mill) and mix well. Set aside ready for serving (can be re-heated for 30 seconds in the microwave just before serving if needed).

Burgers & onions

Heat some olive oil in 2 frying pans on a high heat. In one, fry the burgers for about 4 minutes on each side. In the other, fry the onions in chilli powder mixed with the olive oil. Coat the onions well in chilli. Whilst the onions are still crispy (about 3 minutes each side) add in the honey all over and turn the food gently to coat the onions properly.

Serving

Create a bed of bean purée in the centre of the plate, place 3 burgers on the beans. Top off with a few onion rings in the centre.

Alternatives - These burgers are also nice if served with noodles. There is a middle/far eastern sense to the burgers that allows them to combine with many other flavours and textures. The onions can be used as an accompaniment to many other dishes.

Another option is to serve the burgers with "herb & onion mashed potatoes"... this is simply mashed potatoes, with fried (browned) onion and garlic mixed in with parsley and butter and seasoned to taste (pictured below).

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