Ingredients
- Lamb shoulder, minced 500g
- Brown onions, medium 2
- SpinneysFOOD Fine Sea Salt 1 tsp
- SpinneysFOOD Black Pepper ¼ tsp
- Chilli powder A pinch
- SpinneysFOOD Finely Ground Turmeric ¼ tsp
- Sour cherry jam 100g
- Freshly ground SpinneysFOOD Black Pepper A pinch
- Lemon juice 1 tsp
- Brie Cheese 200g
- SpinneysFOOD Potato Buns 4
- French butter 2 tbsp
- Kewpie mayonnaise 50g
- Rocket leaves 50g
Nutrition (Per serving)
- Calories 755
- Fat 39.1g
- Saturates 18g
- Protein 51.6g
- Carbs 49.2g
- Sugars 18.3g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Zahra Abdalla’s Persian lamb and brie burger
Middle Eastern 45 Mins Prep · 20 Mins Cook
- Mince the brown onions and drain the excess liquid.
- In a medium-size bowl combine the minced lamb, minced onions, salt, ¼ tsp of black pepper, chilli pepper and turmeric. Knead for at least 10 minutes until the mixture is fully combined. Cover, refrigerate and leave to rest for 30 minutes, ideally for a couple of hours.
- Divide the meat into 125g patties. In a small saucepan, heat the sour cherry jam and season with freshly ground black pepper and a squeeze of lemon juice.
- Heat a large cast-iron pan over medium-high heat or heat a gas BBQ to high.
- Season the burger patties on both sides and place on the grill. Sear for 4-5 minutes on either side. In the last 2 minutes, place 2 slices of Brie cheese on each patty, close the grill and allow the cheese to melt. Meanwhile, halve the potato buns (or SpinneysFOOD Brioche Burger Buns) and brush the insides with French butter. Toast on the grill for 2 minutes.
- Remove the buns and cover each side with a good amount of the mayo. To assemble, top the bases with rocket, the lamb burger patties and a teaspoon of sour cherry jam.
- Close the burgers and serve immediately.