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Susan Jung


Minced lamb burgers take only a few minutes to cook so they're still pink inside. If you prefer, shape the meat mixture into small, slightly flattened meatballs and pan-fry them before stuffing them into toasted pita bread and adding cucumber-mint yogurt, red onion and chopped tomatoes.
Recipe
350-400 grams minced lamb, preferably leg or shoulder 
1 medium shallot, minced
Fine sea salt and ground black pepper
2 hamburger buns
Oil for greasing the skillet
For the cucumber-mint yogurt
200 grams plain, whole-milk yogurt
½ Japanese cucumber
Fresh mint leaves, roughly chopped
A pinch of ground cumin
A pinch of paprika
Sliced red onions 
Rocket leaves

Mix the lamb with the shallot, then season to taste with salt and pepper.
Shape the mixture into two patties large enough to fit the hamburger buns.
Place on a plate lined with cling film, cover with a second sheet of cling film, then refrigerate while preparing the cucumber-mint yogurt.


Peel the cucumber then cut it in half lengthwise and remove the seeds. Cut the cucumber into 5mm dice then mix it with the yogurt, mint, cumin and paprika.


Heat a grill pan (preferably cast-iron) or a skillet over a high flame. When the pan is hot, brush lightly with cooking oil.
Carefully place the lamb patties in the pan then cook for about two minutes on each side, or until done to your liking.


Toast the hamburger buns.


When the lamb is ready, place it on the lower half of the bun.
Spoon some yogurt mix onto the meat and add the sliced red onions and rocket. Add the top half of the bun and serve.

Susan Jung
susan.jung@scmp.com


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Susan Jung's recipes

Quick recipe for lamb burger with mint yogurt

Lifestyle

Food & Drink

This dish takes just 15 minutes. If you prefer, shape the meat mixture into small, slightly flattened meatballs and pan-fry them before stuffing them into toasted pita bread.
 
