Arab Lamb Burger

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Preparation info
    • Difficulty

      Easy

Appears in

By Yvette van Boven

Published 2011

  • About

Ingredients

  • 600 g (21 oz) minced (ground) lamb, from leg of lamb: preferably home-ground in the food processor
  • 60

Method

Knead all ingredients into a firm ball. Separate into four or six equal parts and roll each part into a ball. Press flat into a patty. Heat a griddle until burning hot. Fry a few minutes until golden brown, turn halfway through and set aside until used.

When ready to use, grill the burgers on both sides until done. Carefully turn the burgers. I like it if the inside is still