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Recipe: minted lamb burger with potato bun and spiced salsa

PUBLISHED: 11:35 22 March 2016 | UPDATED: 11:41 22 March 2016

British Dishes with a twist. See Charlotte Jarvis-Smith.

British Dishes with a twist. See Charlotte Jarvis-Smith.

A Middle Eastern twist on the classic roast lamb, this lamb burger recipe is quick and easy to make - perfect for a spring supper

Nowhere in the county is our love of Middle Eastern and southern Mediterranean food so evident than in Ipswich. As I write there are six Turkish/Lebanese restaurants in the town, all sprung forth from our insatiable appetite for this fresh, vibrant cuisine.

Taking the traditional British roast as a base, I’ve woven those mystical elements of the Med into this dish. The burger, infused with lamb, is placed in a potato bun with a spiced minted relish, and served with ras el hanout sprinkled potato crisps. The bread dough makes more rolls than you need and you can easily open freeze them.

Minted lamb burger (serves 4)

Ingredients

For the burger:

500g lamb – not lean

1tbsp finely chopped fresh mint

1 small onion finely chopped

1tsp garlic powder

50g white breadcrumbs

1tbsp vinegar

1/2tsp sugar

Salt and pepper

Oil for frying

For the salsa

1 medium onion

1 red chilli

1 bunch mint (all finely chopped)

3tbsp Aspall malt vinegar

1tsp sugar, salt and pepper

For the buns:

225g peeled potatoes

340g strong white bread flour

225ml warm water

1 sachet yeast

1tbsp malt extract

1tsp salt

For the crisps:

1lt vegetable oil

1 large sweet potato per person

Salt

Ras el hanout

Method

1. Make the burgers first. Combine the breadcrumbs with the vinegar, sugar, mint and garlic powder. Fry the onions until soft, not coloured. Add the breadcrumb mix and onions to the lamb. Season and mix well. Chill for 30 minutes.

2. Make the rolls. Boil the potatoes until very soft then mash and allow to cool. Combine the warm water with the yeast and sugar and leave for 10 minutes. Add the flour and salt to the yeast water and combine. Add the malt and mashed cooled potatoes. Knead lightly and cover to rise for a couple of hours in a carrier bag in a warm place. Separate into 8-10 pieces and roll into bun shapes. Leave in a warm place until doubled in size then place in a preheated oven at 220C for 15-20 minutes until golden.

3. Prepare the relish by simply combining the ingredients and seasoning to taste.

Shape the chilled burger mix into four burgers. Grill or pan fry to your liking. While the burgers cook make your crisps. 4. Peel and slice (I used a peeler) the sweet potatoes thinly. Heat the oil in a pan to 180C and add the slices in batches, cooking for just a few seconds until they start to colour – don’t let them go brown. Remove to paper and season with ras el hanout and some salt.

5. Simply add your burger and relish to your bun and serve with the crisps.

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