Mint and Lamb Burgers with Saffron Tomato Jam
Photography Manja Wachsmuth.
Serves: 4-6
INGREDIENTS
1⁄4 cup couscous
500 grams minced lamb
1 onion, coarsely grated
1⁄2 teaspoon sweet smoked paprika
1⁄2 teaspoon ground cumin
1⁄4 teaspoon ground cinnamon
1 egg, beaten
handful fresh mint, chopped
handful fresh coriander, chopped
sea salt and freshly ground pepper
Saffron tomato jam
1 tablespoon olive oil 1 onion, sliced
1⁄2 teaspoon freshly grated ginger
pinch saffron threads, soaked in 1 tablespoon warm water
1 cinnamon stick
600 grams ripe fresh tomatoes (about 5), skins removed
1 tablespoon honey
2 tablespoons red wine vinegar
sea salt and freshly ground pepper
To serve
ciabatta, pide or burger buns
feta cheese
lettuce leaves
METHOD
Jam: Heat the oil in a saucepan and sauté the onion until translucent but not browned. Add the ginger and stir to cook then add the saffron (plus soaking liquid) cinnamon stick, tomatoes, honey and vinegar.
Bring to the boil then reduce the heat and simmer for 35-45 minutes or until thick and jammy. Taste, season and cool completely before serving.
Burgers: Cook the couscous as per packet directions and cool completely.
Place the lamb, onion, spices, couscous, egg and herbs and season generously. Shape the mixture into 4-6 patties, cover and refrigerate until ready to cook.
Preheat the flat plate of the barbecue to medium hot and grill the burgers for 6-8 minutes each side or until cooked through. There should be no sign of pink in the centre.
Serve the patties with toasted bread, crumbled feta, lettuce leaves and the saffron tomato jam.
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