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Spiced Comeragh Mountain Lamb Burgers With Sweet Chilli Yoghurt Topping

Spiced Comeragh Mountain Lamb Burgers

Spiced Comeragh Mountain Lamb Burgers

This recipe will make 8 substantial sized burgers so you can wrap them up in cling film and freeze some until they are required.

Reproduced with kind permission of Chef Edward Hayden.

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Ingredients

  • 1 ½lb/700g lean minced Comeragh Mountain Lamb

  • 1 medium sized onion-finely diced

  • 2 cloves garlic

  • 2oz/50g breadcrumbs

  • 1oz/25g grated Knockdrinna Brewers Gold Cheese

  • 1 tablespoon Tastefully Yours Apple & Chilli Chutney

  • ​1 large egg

  • Freshly chopped parsley

  • Sea salt and freshly ground pepper

  • Rapeseed Oil for frying

  • Waterford Blaas

  • Mixed Lettuce Leaves

  • Killowen Natural Yoghurt

  • Ciara’s Pantry Sweet Chilli Dressing

  • Course

    CourseMain Course

  • Serves

    Serves8

  • Time

    Time30 minutes

  • Difficulty

    DifficultyBeginnerIntermediate

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. 

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. 

Used in this Recipe

  • Hickey’s Bakery 6 Blaas 350g

    Hickey’s Bakery 6 Blaas 350g

    €2.50

  • Killowen Farm Natural Whole Milk Yogurt 500g

    Killowen Farm Natural Whole Milk Yogurt 500g

    €1.95

  • Second Nature Oils Organic Rapeseed Oil 500ml

    Second Nature Oils Organic Rapeseed Oil 500ml

    €7.35

  • O’Neill’s Irish Atlantic Sea Salt Flakes Handcrafted Pure and Natural 110g

    O’Neill’s Irish Atlantic Sea Salt Flakes Handcrafted Pure and Natural 110g

    €3.95

  • O’Neill’s Irish Atlantic Sea Salt Flakes Pure & Natural 220g

    O’Neill’s Irish Atlantic Sea Salt Flakes Pure & Natural 220g

    €4.75

  • Newgrange Gold Irish Rapeseed Oil 500ml

    Newgrange Gold Irish Rapeseed Oil 500ml

    €4.95

  • Donegal Irish Cold Pressed Virgin Rapeseed Oil 500ml

    Donegal Irish Cold Pressed Virgin Rapeseed Oil 500ml

    €5.95

  • Ciara’s Pantry Sweet Chilli Sauce 250ml

    Ciara’s Pantry Sweet Chilli Sauce 250ml

    €4.90

  • Ciara’s Pantry Sweet Chilli Dipping Sauce 115ml

    Ciara’s Pantry Sweet Chilli Dipping Sauce 115ml

    €3.25

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