Minted Pea Lamb Burgers
These are so easy to make and can also be made in advance. Peas contain vitamin K which aids calcium absorbtion. They can be cooked on the BBQ if you prefer. If you don’t like peas just leave them out. You can make your own fresh mint sauce if you prefer. Try combining Coconut Collaborative yoghurt with finely chopped fresh mint leaves, which is lovely served on the side.
What you need
500g organic lamb mince
extra lean if possible
very finely chopped
3 tbsp tomato paste
2 tbsp organic mint sauce from a jar
A handful chopped fresh mint
A handful frozen petit pois
leave to defrost for 5 mins before using
Salt and pepper
What you do
Pre-heat the oven to 190°C.
Place all the ingredients, apart from the egg, in a large mixing bowl, season and mix thoroughly until everything is combined.
Add half the egg as you don’t want the mixture to be too wet. Add the rest if needed.
Divide the mixture into eight pieces and roll each portion into a ball, then pat each one down into a small burger shape.
Brush the top of the burgers with more mint sauce if you wish, and place on a rack on a foil-lined baking tray for 20-25 mins until cooked through.
Cooking time will depend on the size of your burgers – you want them cooked through, but if they are overcooked they will be a little dry.