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Thai Lamb Burgers, Mango and Cucumber Salsa

Thu, 18 July 2019

Thai Lamb Burgers, Mango and Cucumber Salsa

These tasty burgers are delicious to have as a quick supper but also you can adapt them accordingly, adding different types of cheese, chopped sun-dried tomatoes or even change the meat from lamb to beef.

Ingredients:
1½ lb minced lamb
50g breadcrumbs
25g parmesan cheese, grated
½  teaspoon of ground coriander
½  teaspoon of ground cumin
1 tablespoon of sweet chilli jam
1 egg
Chopped coriander (2 dessertspoons)
½  chopped red onion or 1 bunch spring onions
2 cloves of garlic crushed
½  red chilli-diced finely

Salsa
½  mango, peeled and finely chopped
½  small cucumber, finely chopped
½  red onion, finely chopped
1 medium green chilli, deseeded and finely chopped
1 tablespoon finely chopped mint
Juice of ½  lemon
Pinch chilli powder
Salt and freshly-ground black pepper

Mix all ingredients together

Method:
1. Preheat the oven to 180C/350F/Gas Mark 4.
2. Add all the ingredients for the burger together in a large mixing bowl.
3. Shape the burgers into the required shapes using a little flour to assist you and to prevent the burgers from sticking.
4. If freezing, wrap them in parchment or cling film (not tin foil) at this stage and freeze until required. Alternatively, place on a hot frying pan and seal on either side, then transfer to a baking tray for 10-12 minutes or until all the juices run clear and the meat is thoroughly cooked.
5. Serve with some of the delicious mango and cucumber salsa.

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