Lamb kofte burger with roasted red pepper chutney, rocket and pickled chillies
Ingredients
100 g of dark brown sugar, (for the red pepper chutney)
800 g of lamb mince
1 onion, finely diced
4 garlic cloves, finely grated
15 g of parsley, finely chopped
15 g of coriander, finely chopped
1 tsp of ground cinnamon
2 tsps of chilli flakes
1 tbsp of olive oil, (for the red pepper chutney)
1 red onion, (for the red pepper chutney), chopped
2 bay leaves, (for the red pepper chutney)
460 g of jar roasted red peppers, (for the red pepper chutney), drained and chopped
100 ml of red wine vinegar, (for the red pepper chutney)
6 burger buns, (to serve)
6 tbsp of mayonnaise, (to serve)
6 handfuls of rocket leaves, (to serve)
3 tbsp of pickled chillies, (to serve)
1 pinch of black pepper
6 servings
Calories~883 kcal
Protein~35 g
Carbs~73 g
Fat~48 g
Fiber~5 g
Sugar~30 g
Total recipe
Calories~5,300 kcal
Protein~210 g
Carbs~440 g
Fat~290 g
Fiber~30 g
Sugar~180 g
Method
Step 1
In a large mixing bowl, add all the ingredients for the burgers.
Step 2
Use your hands to mix and squeeze everything together, for 3-4 mins.
Step 3
Shape the mince into 6-8 burgers and chill until needed.
Step 4
For the chutney, heat the olive oil in a saucepan, then gently cook the onion with the bay leaves for 15 mins or until golden brown.
Step 5
Add the chopped peppers and cook for another 5 mins.
Step 6
Spoon in the brown sugar and once dissolved, add the vinegar.
Step 7
Bring to the boil, then reduce and simmer, stirring every so often, for about an hour, until the chutney is thick and sticky.
Step 8
Cook the burgers over a direct heat, either on the BBQ or a griddle pan. Give them around 5 mins each side, until properly cooked through.
Step 9
Char the burger buns, then spread a little mayo on the base. Add rocket leaves, the burger, a good dollop of chutney and some sliced pickled chillies.
