Thai-Style Lamb Burgers with Pickles

Name: Thai-Style Lamb Burgers with Pickles
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Thai
Ingredients: 400 g lamb mince; 2.5 cm piece of fresh root ginger, finely grated; 1 lemongrass stick, very finely chopped; 2 tbsp chopped fresh coriander, plus extra sprigs to serve; 1 tbsp chopped fresh mint, plus extra leaves to serve; 1 tbsp Thai fish sauce; 1 small red onion, thinly sliced; 100 ml rice wine vinegar; 3 tbsp caster sugar; 2 garlic cloves, minced; 1 fresh red chilli, deseeded and finely chopped; finely grated rind and juice of 1 lime; 2 tbsp fish sauce; ½ cucumber, thinly sliced; 50 g radishes, thinly sliced; 4 tbsp mayonnaise; 2 tsp sweet chilli sauce; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 4 sesame seed burger buns; 1 Little Gem lettuce, leaves separated

Preparation info

Makes
4

Difficulty
Easy
Ready in
40 min

Appears in

Neven Maguire's Midweek Meals

By Neven Maguire

Published 2020

About

For a change, make these as meatballs and serve them in crisp lettuce leaves instead of burger buns.

Ingredients

400 g lamb mince
2 garlic cloves, finely grated
2.5 cm

Asia
Thailand
Main course
Gluten-free

Method

Start by making the pickles. Put the red onion in a bowl with a pinch of salt and cover with boiling water. Set aside for a few minutes to soften.

Put the vinegar and sugar in a pan and bring to a simmer. Remove from the heat and stir in the garlic and chilli. Pour into a jug and stir in the lime rind and juice and fish sauce. Drain the red onion and put back in the bowl, then pour over