Lamb and Bulghar Wheat Burgers
100g/4oz bulgar wheat
200ml/7fl oz hot chicken stock
250g/9oz lean minced lamb
1 small onion, finely chopped
1 large carrot, finely grated
large handful of fresh mint, finely chopped
1 egg, beaten
1. Place the bulgar wheat in a large bowl and pour over the hot stock. Set aside for 20 minutes until the bulgar is tender, the liquid has been absorbed and the mixture has cooled. Make sure the mixture is not too wet. If the liquid is not fully absorbed, push the mixture through a sieve to drain off any excess.
2. Stir in the minced lamb, onion, carrot, mint and egg, mixing until well blended.
3. Shape into six even-sized burgers then grill or cook in a non-stick frying pan for 3-4 minutes on each side until nicely browned and cooked through, taking care not to break the burgers when turning them.
100g/4oz bulgar wheat
200ml/7fl oz hot chicken stock
250g/9oz lean minced lamb
1 small onion, finely chopped
1 large carrot, finely grated
large handful of fresh mint, finely chopped
1 egg, beaten
1. Place the bulgar wheat in a large bowl and pour over the hot stock. Set aside for 20 minutes until the bulgar is tender, the liquid has been absorbed and the mixture has cooled. Make sure the mixture is not too wet. If the liquid is not fully absorbed, push the mixture through a sieve to drain off any excess.
2. Stir in the minced lamb, onion, carrot, mint and egg, mixing until well blended.
3. Shape into six even-sized burgers then grill or cook in a non-stick frying pan for 3-4 minutes on each side until nicely browned and cooked through, taking care not to break the burgers when turning them.
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