Lamb burgers with fruity relish

    30 min

    The advantage of making your own burgers is that you know exactly what's in them – and they can look and taste better too! An orange and raspberry relish adds a lovely fresh flavour to these juicy lamb burgers as well as lots of vitamins. Serve with a green or mixed salad.

    2 people made this

    Serves: 4 

    • 400g (14 oz) lean minced lamb
    • 1 carrot, grated
    • 1 small onion, finely chopped
    • 50g (1¾ oz) fresh wholemeal breadcrumbs
    • pinch of freshly grated nutmeg
    • 2 tsp fresh thyme leaves or 1 tsp dried thyme
    • 1 large egg, beaten
    • 2 tsp extra virgin olive oil
    • 4 granary baps
    • salt and pepper
    • shredded lettuce to garnish
    • Orange and raspberry relish
    • 1 orange
    • 100g (3½ oz) fresh or thawed frozen raspberries
    • 2 tsp demerara sugar

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Preheat the grill. Put the lamb into a large bowl. Add the carrot, onion, breadcrumbs, nutmeg and thyme, and season with salt and pepper to taste. Mix roughly with a spoon. Add the egg and use your hands to mix the ingredients together thoroughly.
    2. Divide the mixture into 4 and shape each portion into a burger about 10–12 cm (4–5 in) in diameter, or about 2.5 cm (1 in) bigger than the diameter of the baps. Brush both sides of the burgers with oil, then put them in the grill pan. Cook for 4–5 minutes on each side, depending on thickness.
    3. Meanwhile, make the relish. Cut the peel and pith from the orange with a sharp knife and, holding it over a bowl to catch the juice, cut between the membrane to release the segments. Roughly chop the segments and add them to the juice. Add the raspberries and sugar, lightly crushing the fruit with a fork to mix it together.
    4. Split the baps and toast them briefly under the grill. Put a lamb burger in each bap and add some lettuce to garnish and a good spoonful of relish. Serve with the remaining relish.

    Another idea

    Make turkey burgers with an orange and summer fruit relish. Use minced turkey instead of lamb, and flavour with the zest of ½ lemon and 4 tbsp chopped parsley in place of the nutmeg and thyme; omit the breadcrumbs. Serve in toasted sesame buns, with rocket leaves and a relish made by simmering 100 g (3½ oz) frozen summer fruits until thawed, and mixing with 1 tbsp caster sugar and the chopped orange.

    Plus points

    Although lamb still tends to contain more fat than other meats, changes in breeding, feeding and butchery techniques mean that lean cuts only contain about a hird of the fat that they would have 20 years ago. More of the fat is monounsaturated, which is good news for healthy hearts. * Using granary baps instead of white ones doubles the amount of fibre. The bread also provides B-complex vitamins, iron and calcium. The seeds also help to reduce the rise in blood glucose. * A fruity relish gives a huge bonus of protective antioxidants, and provides useful amounts of potassium and fibre.

    Each serving provides

    Excellent source of vitamin A, vitamin B12. Good source of copper, iron, niacin, selenium, vitamin B1, vitamin B6, vitamin C, zinc. Useful source of calcium, folate, potassium, vitamin B2.

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    Reviews in English (2)


    Used different ingredients. I also put in some dried mint which added to the flavour :O)  -  10 Feb 2010


    very quick and easy to do  -  10 Feb 2010