Minted Lamb Burgers with Ballymaloe Mint Jelly
These lamb burgers have a hint of Middle-Eastern and North African flavours, with cumin seeds and mint bringing the taste of the Mediterranean. By adding
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Ingredients
- 4 white floury batch rolls (crushed)
- 500g lamb mince
- 4 tbsp Ballymaloe Mint Jelly
- 4 baking potatoes (cut into wedges)
- 2 tbsp olive oil
- 2 tsp cumin seeds (crushed)
- 1 free-range egg (beaten)
- 50g fresh breadcrumbs
- 100ml Greek-style natural yoghurt
- 2 tbsp fresh mint (chopped)
- 1 handful salad leaves (beaten)
- 1 tomato (sliced)
- Freshly-ground black pepper
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