Ingredients


For the burgers

1kg/2¼lb minced lamb

3cm/1¼in piece of fresh ginger, peeled and grated

1 red chili, de-seeded and finely chopped

¼ tsp ground turmeric

1 tsp coriander seeds, crushed

1 tsp cumin seeds, crushed

flaked sea salt and freshly ground black pepper

oil, for brushing

Gluten free flat bread, pitta bread or burger buns

For the relish

6 ripe tomatoes, quartered, de-seeded and diced

200g/7oz tub of lactose free Greek yoghurt

bunch of fresh cilantro, roughly chopped

squeeze of lemon or lime juice


Method


Place the minced lamb in a large mixing bowl and add the ginger, chopped chili, turmeric, crushed coriander and cumin.

Season well with salt and pepper and mix by hand until combined. The burgers can be briefly mixed in a food processor until just starting to hold together, but be careful not to over-work the mixture.

Divide and shape the mixture into 8-10 burgers. If you want to check the flavour, fry a small burger in a drop of oil before shaping the rest and, if necessary, add extra flavourings or seasoning.

Place the burgers on a cling film-covered tray and keep them in the fridge to relax for at least 30 minutes. They're ideal made the day before cooking.

To prevent the burgers from sticking, brush with a little oil before barbecuing over medium-hot coals for about 5-6 minutes each side.

Mix together the tomatoes, lactose free yoghurt, cilantro and lemon or lime juice and season to taste with salt and pepper.

Serve with the burgers, either inside the gluten free bun or as a dipping sauce.

For a change, use diced, seeded cucumber instead of tomatoes, and try mint instead of cilantro.


Recipe adapted from: Good Food

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Lamb burgers with cilantro, tomato & relish
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