A Conversation for Lamburgers
elmsyrup Started conversation Nov 1, 2003
I mix 500g or 1lb (doesn't matter which) of minced lamb with an egg, a dessertspoon or so of tomato puree and some black pepper or steak seasoning. This will make six patties, or four really large ones. I fry them because I can't get them to hold together quite well enough to grill. Don't use defrosted frozen lamb by the way, or they *really* fall apart. Serve in GOOD QUALITY soft buns (for instance oven bottom muffins) with houmous (important, you can't leave this ingredient out) and salad if you like it. But can anyone tell me how I could get the blighters stuck together more firmly without buying some sort of burger-press machine?
Key: Complain about this post