Yield: 4 servings
|500 grams||Minced lamb; (1lb)|
|1 teaspoon||Dried mint or 1 tablespoon finely chopped|
|\N \N||; mint|
|25 grams||Fresh white breadcrumbs *; (made in a|
|\N \N||; liquidiser/blender|
|\N \N||; or food processor)|
|\N \N||; (1oz)|
|\N \N||Salt and freshly ground black pepper|
|1 medium||Size egg|
|\N \N||Flour to dust hands and work surface|
Preheat the oven to 200 C, 400 F, Gas Mark 6. Brush a baking tray using a pastry brush with a little vegetable oil.
Place the minced lamb into a large mixing bowl.
Add the mint, breadcrumbs and seasoning and mix with a mixing spoon into the mince until thoroughly combined.
Beat the egg in a small bowl with a fork and add to the mince mixture, mixing in thoroughly.
Using well floured hands and a floured surface, shape the mixture into four or eight dinosaur shapes depending on the size required. Alternatively cut into shapes using dinosaur cutters. The burgers at this stage can be cooked immediately or place onto a clean plate, cover and refrigerate until required.
Place the burgers onto the baking tray and place in the preheated oven.
Cook the burgers for 25-30 minutes, turning once during cooking (An adult will need to do this). The burgers should be cooked throughout until the centre is piping hot and no pink colour remains. Serve the burgers with vegetables or baked beans or serve in sesame buns with salad and relishes.
The burgers are also delicious served with this tangy tomato sauce, mix 10 tablespoons of tomato ketchup with 1 teaspoon of Worcestershire sauce and 1 teaspoon lemon juice.
Converted by MC_Buster.
NOTES : Fun shaped burgers made from minced lamb, served with a tangy tomato sauce.
Converted by MM_Buster v2.0l.