Lamb and mint were made for each other, and the flavours many perfectly in these quick burgers. When buying cucumbers, feel the stalk end and only buy if it is firm. Don't peel the cucumber, as both appearance and flavour are improved if the skin is left on.
SERVES 4
450 g (1 lb) minced lamb
1 small onion, skinned and finely chopped
100 g (4 oz) fresh breadcrumbs
finely grated rind of 1/2 lemon
45 ml (3 tbsp) chopped fresh mint
1 egg, beaten
salt and pepper
30 ml (2 tbsp) plain flour
1/2 cucumber, cut into 5 cm (2 inch) long wedges
6 spring onions, trimmed and cut into 1 cm (1/2 inch) pieces
200 ml (7 fl oz) lamb or chicken stock
15 ml (1 tbsp) dry sherry
1. Mix the lamb, onion, breadcrumbs and lemon rind with 15 ml (1 tbsp) of the chopped mint and egg. Season.
2. Shape into 8 burgers with floured hands, then completely coat in the flour.
3. Dry fry the burgers in a large heavy-based non-stick frying pan for about 6 minutes, until lightly browned, turning once. Add the cucumber and spring onions.
4. Pour in the stock and sherry, then add the remaining mint and salt and pepper to taste. Bring to the boil, cover and simmer gently for about 20 minutes or until the meat is tender. Skim off any excess fat before serving, and taste and adjust seasoning. Serve with boiled new potatoes.
