Winner '13: Ruth Healy Lucey

BEST BURGER, sponsored by Mr. Crumb

BEST BURGER, sponsored by Mr. Crumb
  • 454g/1 lb lamb mince
  • 75g Mr. Crumb breadcrumbs
  • 1½ tsp fenugreek seeds (toasted)
  • 1½ tsp coriander seeds (toasted)
  • 1½ tspgaram masala
  • 1½ tsp turmeric
  • 1½ tsp cumin
  • 1 large onion, finely chopped
  • 1 large egg
  • 50g plain flour
  • Sunflower oil to cook
  • Salt and pepper to season

For the yoghurt dressing:
1 large pot of natural (unsweetened) greek yoghurt
3 tbsp coriander leaves, chopped

To serve:
Mango chutney
Waterford Blaas or floury baps

  1. On a low heat, gently toast the fenugreek and coriander seeds on a frying pan for one to two minutes. Be careful not to toast them for too long or at too high a temperature as they will become bitter and this will affect the taste of the burger.
  2. Grind the seeds in an electric grinder or with a pestle and mortar. I like to toast some of the spices whole and grind them as I think this gives better flavour, but you don't have to!
  3. In a large bowl, combine the lamb, breadcrumbs, spices, ground seeds, chopped onion, salt, pepper and egg in a bowl. With clean hands, mix thoroughly.
  4. Dip your hands in some of the flour and taking a handful of the mixture at a time, roll it in your hands and then press down into a burger shape. You should get about four to five large burgers.
  5. Heat the sunflower oil in a frying pan to a high heat. Add the burgers and then turn the heat down to medium.
  6. Cook the burgers for 13 to 15 minutes, turning every couple of minutes.
  7. Remove from the pan and place on a plate. Cover in tin foil. Allow the burgers to rest for ten minutes.
  8. While the burgers are resting, combine the yoghurt, chopped coriander leaf and a little salt and pepper in a bowl.
  9. Toast your blaas or baps.
  10. Place a dollop of mango chutney on the bottom bun. Add the burger and place a dollop of the yoghurt on top of the burger and then the top bun.
  11. Have a serviette or napkin at the ready for some serious slobbering and enjoy! You can use any combination of spices you like.

Ruth Healy Lucey

"This recipe is loved by my family, including my three-year-old and 17-month-old children. My husband is my most honest critic and tells me this is the best burger in the world! You can use whatever spices you have in your larder and the lamb makes the burger gorgeously juicy and flavoursome. We had friends over for dinner that were visiting from Wales and Niall, who hates lamb, devoured it!"

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