Spiced Comeragh Mountain Lamb Burgers

Method

To make the burgers

1. Preheat the oven to 180C/350F/Gas Mark 4.
2. Put the minced lamb into a large mixing bowl.
3. Add in the finely diced onion and garlic.
4. Mix in the breadcrumbs, cheese and chopped parsley together with the Apple and Chilli Chutney. 
5. Season the mixture with a little seasalt and freshly ground pepper.
6. Add in the egg and mash the mixture together with your hands using the egg as a binding agent.
7. Divide the mixture into 8 pieces and using a little plain flour shape them into your desired shapes about ½ inch thick.
8. Heat the Rapeseed Oil in the pan and pan fry on either side for 2-3 minutes or until sealed evenly.
9. Transfer the burgers to a baking sheet and put them into the preheated oven for 12-15 minutes until they are fully cooked.
10. While the burgers are cooking, wash, dry and prepare the mixed lettuce leaves. Set aside. 
11. When you feel the burgers are cooked, cut one in the centre just to make sure they are cooked, as undercooked mince is a high risk product.

To make the Sweet Chilli Yoghurt Topping

1. Mix 4 tablespoons of Killowen Natural Yoghurt with 2 tablespoons of Ciara's Pantry Sweet Chilli Dressing. 
2. Taste and adjust proportions according to your own preference. 

To serve

1. Serve in a Waterford Blaa (or if you can't get one, a burger bun will do!). 
2. Cut the blaa (or burger bun) in half. Place some lettuce leaves on the bottom half. 
3. Place the burger on top of the lettuce and top with the Sweet Chilli Yoghurt Topping.