Fletcher's Flock

Mince Recipes

In the olden days, lamb breast would have been a staple in the homes of working families – cheap, tasty and full of energy-rich fat. These days its somewhat out of favour as not many people know how to handle it, and if cooked wrongly can end up as tough as old boots. This is a shame as its really pretty delicious meat.

Whilst I can send out the breast whole, most opt to have it minced, and then it becomes a much more appealing cut. If grilled as burgers, or fried and the fat drained off, you’ll be left with the delicious flavoured meat and less of the fat or hassle.

Fried and drained mince can form the perfect base for a moussaka or shepherd’s pie, but here is our recipe for really simple spicy burgers – perfect for a summer bbq!IMG_1329

1 bag lamb mince
1 garlic clove, pressed
1/2 a finely chopped onion
1 deseeded and finely chopped red chilli
1 tsp corriander
1 tsp cumin seeds
1 tbs tomato puree or ketchup

to serve – flat bread, pitta or buns, and a good selection of sliced tomatoes and gherkins

The method is easy – soften the onions in a pan on the hob, add the crushed garlic, chilli and spices and allow to cool. Mix in the lamb mince and a splodge of tomato puree, then season with salt and black pepper. Form into burger shapes with your hands – about 3/4 inch thickness works well, but go thinner if you like meat well done. Finally brush with a little oil to prevent them sticking together.

They’re best made in advance and allowed to rest in the fridge until required, then grilled on a hot bbq – leaving them lovely and crisp on the outside and tender in the middle.

The photo is of an actual burger I made myself!