Description
Pure meat burgers can be very heavy, not to mention high in fat - these are lightened up with bulgar wheat and grated carrot, which give them a touch of Middle Eastern flavour.
Ingredients
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
crusty bread buns, salad, and tomato ketchup or sweet chilli sauce to serve
Method
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.
4. Serve with your choice of sauces, salads and buns.
