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Lamb burger salad

By Phillippa Cheifitz

Serves 4 to 6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 20 minutes

Ingredients

For the patties:

1 thin slice brown bread
¼ cup chicken stock
1 free-range egg
1 T Worcester sauce
1 onion, grated
500 g free-range lamb mince, at room temperature
sea salt and freshly ground black pepper, to taste
1–2 T olive oil, for searing
500 g small Nicola potatoes, halved and steamed, for serving
baby spinach leaves, for serving

For the herb dressing, whisk:

2 T red wine vinegar
1 clove garlic, crushed
½ cup olive oil
1 t Dijon mustard
½ t honey
3 T fresh herbs, chopped (any mix of Italian parsley, mint, coriander, basil or oregano)
sea salt and freshly ground black pepper, to taste

Method

1. Soak the bread in the stock in a large bowl, then crumble finely. Whisk in the egg and Worcester sauce. Add the grated onion and mince, season and mix lightly. Shape into 6 fairly flat patties.

2. Sear the patties in the hot oil on both sides until well-browned and slightly crusty.

3. Meanwhile, place the hot steamed potatoes on a platter (or 6 individual plates). Top with the patties, add the baby spinach and spoon over the dressing.

Cook's note: Drench the hot patties and steamed potatoes in the dressing. You can double up the patties to make pita burgers the next day. Swap the lamb mince for free-range beef mince if you prefer.

Find more lamb recipes here.

Photographs: Toby Murphy
Production: Brita Du Plessis
Food assistant: Nicola Naude