Spicy burgers - wheat free recipe
Burgers are always a favourite and these burgers are certainly no exception, they have a delicious spice mix that makes them just that little bit different. We recommend that you serve these burgers with mango chutney as it really compliments the flavours of the spices in the burgers.
For the bar-b-que season they are ideal for cooking in the great outdoors, and you can be certain that people will be back for second helpings.
dietary information: | |
| wheat free |
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| gluten free |
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| nut free |
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| dairy free |
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| vegetarian |
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| vegan |
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makes 8
preheat oven: 180°C, 160°C fan, 350°F, Gas 4
| 2 | tsp | olive oil |
| 1 | large | onion, finely chopped |
| 1 | tbsp | garam masala |
| 1 | tsp | ground cinnamon |
| 450 | g | extra lean ground beef or lamb |
| 1 | large | carrot, peeled and grated |
| 50 | g | almonds, chopped |
| 50 | g | wheat free or gluten free breadcrumbs |
| 1 | lemon, grated zest only | |
| 1 | large | egg, beaten |
| freshly ground black pepper | ||
| olive oil for frying | ||
Please note this recipe contains nuts |
| 1. | Heat the olive oil in a large pan and gently cook the onion until it is soft and golden (approx. 10 mins), make sure that the onion doesn't burn or overcolour. |
| 2. | Add the garam masala and the cinnamon and cook for 1 minute. Remove from heat and tip into a large bowl. Keep the pan aside for later use. |
| 3. | Add the ground beef or lamb, carrot, almonds, breadcrumbs and lemon zest to the bowl containing the onion mixture and combine the ingredients. Season with black pepper and add the beaten egg. Mix well together. |
| 4. | Divide the mixture into 8 portions, then shape each one into a burger shape. |
| 5. | Heat a small amount of olive oil in the pan previously used for frying the onion and spices. Place the burgers in the pan and sear quickly on each side. Remove from the pan and place on a non-stick baking tray. |
| 6. | Bake the burgers for 15 minutes or until they are completely cooked through. |
These burgers also grill and barbeque well, and can be served in a wheat free roll with lettuce and relish.
As long as the ground beef or lamb has not been frozen before using, you can also freeze the completed burgers after you have made them, perhaps in advance for a bar-b-que. Simply lay small squares of baking paper between each burger to stop them sticking, then store in airtight bags or freezer boxes. Thaw thoroughly before use.
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