Winner '14: Eoin Ryan


Best Burger, sponsored by Mr Crumb

Eoin’s Lamb Burgers
Makes 6-8

For the burger:
  • 500g lamb mince
  • 1 tsp tomato purée
  • 1½ tbsp ground cumin
  • 1½ tbsp ground coriander
  • 1 tsp cinnamon
  • ½ a small onion, finely chopped
  • ½ cup Mr. Crumb breadcrumbs
  • Salt and pepper, to season

For the relish:
  • Oil, for cooking
  • 1 onion, chopped
  • 4-6 cherry tomatoes, chopped
  • Harissa paste (I like to use The Real Olive Company Harissa)
  • Tomato purée

For the yoghurt dressing:
  • 120g natural yoghurt
  • Juice of ½ a lemon
  • Handful of fresh coriander, chopped
  • Handful of fresh mint, chopped
  • Salt and black pepper

For the salad:
  • Fresh lettuce
  • Rocket
  • Fresh mint
  • Fresh coriander

To serve:
Naan breads, homemade or store bought
  1. 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Mix all of the burger ingredients in a bowl and shape 6-8 burgers. Keep them thin! Place in the oven for 20-30 mins, turning halfway through cooking time.
  2. 2 For the relish, heat some oil in a pan and fry the onions and cherry tomatoes until soft. Once cooked, add the harissa paste and mix through. If too spicy, add some tomato purée but don't worry, the yoghurt dressing will cool everything down.
  3. 3 Mix the yoghurt dressing ingredients.
  4. 4 Roughly chop the ingredients for the salad and mix together in a separate bowl.
  5. 5 Using large cookie cutters, cut the naan breads into discs and warm in the oven.
  6. 6 To assemble, place a good dollop of harissa relish onto each circle of naan, followed by the lamb burger. On top of this place a dollop of yoghurt dressing and finish with some fresh salad. Place another disc of naan on top, and voilà!
Per Serving 364kcals, 15.9g (7.1g saturated), 33.8 g carbs, 7.1g sugars, 21.2g protein, 3.9g fibre, 0.225g sodium

Eoin Ryan

"I have always enjoyed cooking and love experimenting in the kitchen with different flavours and styles of cuisines. I especially like to take something plain and simple like a burger, and tweak it to see what I can come up with using fresh herbs, spices and novel and unusual ingredients to jazz it up and transform it into something more exciting and less everyday."



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