Mini lamb burgers

Mini lamb burgers

Mini lamb burgers

This recipe has one thing in common with David Bowie – it’s been through quite a few ch-ch-ch-changes to get to where it is today.

With minced lamb being particularly versatile, previous versions have had a Sicilian character, with plenty of lemon involved, or Moroccan, with chilli, cumin, coriander and similar spices being used.

When I say previous, that doesn’t mean superseded, mes braves, mais non!

It simply means that the recipe has evolved into several competing and yet complementary versions, each being more suitable for a particular culinary theme as appropriate for the occasion.

To make this version Paleo, I merely dropped the ingredient that was previously included that made it un-Paleo – finely grated feta cheese.


Makes about 12 mini burgers


  • 400g lamb mince
  • 1 red onion, finely chopped
  • 5 cloves garlic, minced
  • 1 tsp dried coriander leaves
  • 1 tsp dried thyme
  • 1 tsp smoked Spanish paprika
  • 1 egg, lightly beaten
  • Olive oil, for frying


  • Initially, we’re going to pre-fry the onions, to ensure that we don’t have finished mini-burgers with only partially cooked onions inside of them. In a small frying pan, heat up about 2 tbsp of olive oil. Fry the onion until it’s just starting to soften, about 5 minutes or so.
  • Add the garlic, coriander leaves, paprika, and thyme. Continue to fry adding a little hot water if the mixture starts to get too dry and threatens to burn or stick. Not too much though – it will make the mince mixture too wet later on. Fry for about 2 minutes more. Set aside to cool.
  • Bring the lamb mince out of the fridge, and go and have a cup of tea, while it comes up to room temperature.
  • In a large mixing bowl combine the minced lamb, the onion and garlic mixture, and the beaten egg. Mix well by hand until the egg and onion and garlic mixture are really well worked in.
  • Divide the mince mixture into roughly golf ball sized pieces. Flatten them out into mini-burgers about 3 cm thick.
  • Heat up a few tablespoons of olive oil over medium heat in a large non-stick frying pan. Fry the mini-burgers until nicely coloured, about 4 minutes. Don’t over-crowd that frying pan!
  • Flip, and fry the other side. Drain on kitchen paper while you fry the rest of the mini-burgers.
  • Serve with a veg and salad of your choice. Mashed butternut squash comes highly recommended.

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