Turkish Lamb Burgers with Roasted Pumpkin

 

I love the taste of lamb with mint, cumin and coriander. I use Turkish bread rolls for this recipe but if you don't have access to those then just use ordinary bread rolls.

The roasted pumpkin slices just go so well with the lamb.

Lamb is a fatty meat so I don't use any fillers such as cooked rice or bread crumbs in with the meat. They would just soak up the fat and you would then eat it. Drain the meat patties on absorbent paper before popping them in the buns.

Recipe for Turkish lamb burgers with roasted pumpkin

 

 

 

 

 

 

 

 

Preparation time: 15 minutes
Cooking time: 40 minutes
Quantity: Serves 4

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Ingredients

350 gm peeled pumpkin cut into 5 mm thick slices
Spray oil
Pepper
3 spring onions finely sliced
500 gm lamb mince
2 springs mint leaves, chopped finely
3 cloves garlic, chopped finely
1 teaspoon cumin
1 teaspoon ground coriander
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
4 Turkish buns
100 gm crumbled Feta cheese
40 gm baby spinach leaves or mixed lettuce leaves
Tomato sauce, optional

 

Method:

Pre-heat oven to 200 degrees Celsius.

Spray pumpkin slices with oil and dust lightly with pepper. Spread them on a large baking tray and roast for about 20 minutes or until they are tender and just starting to brown.

Meanwhile combine the spring onions, mince, mint, spices and salt. Divide into four equal amounts and flatten very thinly. Cook in a non-stick frying pan for a few minutes on both sides until cooked through. Keep warm.

Slice the Turkish buns in half, sprinkle one quarter of the Feta cheese evenly inside each roll. Pop the rolls into the hot oven for 5 minutes. Remove.

Whilst still hot place a meat patty in each roll, add a quarter of the pumpkin slices plus a quarter of the spinach leaves. Add tomato sauce if liked.

 

Notes:

This recipe will work just as well with all other sorts of minced meat.

 

Food Facts:

Ground coriander is a spice made from the seed of the Cilantro plant which is an annual herb. The seeds can be dry roasted and ground. Coriander is one of the main ingredients in Indian curry powder. Fresh coriander leaves can also be eaten but they have a very different taste to the seeds. Both coriander seeds and leaves were used in medieval times to disguise the taste and smell of rotten food.

Cumin is a flowering plant that produces a compact, tiny fruit that holds one seed. The ground seed is mainly used in Indian and Mexican cuisine but also is used in the Middle East, North Africa and parts of Asia. It has a slightly bitter-sweet taste. Cumin aids digestive problems so it is good to eat at the same time as beans. It is said to relieve diarrhoea, nausea and morning sickness.

Nutmegs come from evergreen trees native to south East Asia and Australasia. In Indian cuisine the spice is almost always used in sweet dishes but in the Middle East it is used as a spice for savoury dishes. Indonesia provides 75% of the world's nutmeg.

 

 

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