Years ago, I found a recipe for spicy lamb burgers in a brilliant cookbook. However, they contain dairy, and I couldn’t be faffed dealing with cloves and cardamom pods. So I adapted and tweaked it to make simpler soya and dairy-free version. They’re perfect for baby and toddler hands and delicious, so I called them Little Hand Lamb Burgers.
This recipe makes 12, and I freeze them uncooked in two portions. Then, defrost in the fridge before following frying instructions. I love cooking these little hand lamb burgers when my kids want a quick meal when they’re hungry, and I have no time to whip up complicated recipes.
Little Hand Lamb Burgers Recipe
- 500 grams lamb mince
- ½ medium onion finely diced
- 1 clove garlic optional
- 1 cup petit pois
- 1 medium egg
- 2 tablespoons olive oil
- 30 grams breadcrumbs using soy-free bread
- ½ teaspoon cumin
- ½ teaspoon turmeric
- ½ teaspoon paprika
- Mix the lamb, onion, garlic, breadcrumbs, cumin, turmeric, paprika, peas, or sweetcorn in a large bowl – you may need to use your hands.
- Add the egg and half the oil and mix well.
- Make into 12 mini burgers and place on a baking tray or plate.
- Put in the fridge for at least 30 minutes, longer if you can.
- Heat the remaining oil in a frying pan and fry for five minutes on each side. I usually split the burgers in half and then give them another minute, but maybe I am just paranoid about pink!