Juicy lamb burger with oregano-mint sauce

• 600 g minced lamb
• 2 red pointed peppers
• 1 red onion,
cut in slices
• 20 fresh pea pods,
alternatively sugar snap peas
• 4 triangular grain rolls
(Cornpoint)
• ¼ bunch chives, chopped.
• Herb mustard, alternatively Dijon mustard
• 1 head of lettuce of your choice
• Salt
• Pepper

For the oregano-mint sauce:
• 400 ml Greek yoghurt
• ¼ cucumber, peeled and
finely grated
• ½ bunch mint, chopped
• ¼ bunch oregano, chopped
• 2 garlic cloves, chopped
• Juice and zest of 1
untreated lime
• Salt
• Pepper

Cut the lamb into pieces and put it through a meat grinder, season with salt and pepper. Divide into 4 portions of approx. 150 grams each and form into triangular patties. Cover and leave to rest in the fridge until ready to grill.

For the oregano-mint sauce, mix the grated cucumber, mint, oregano, garlic and yoghurt and season with lime zest, lime juice, salt and pepper. Leave to infuse in the fridge.

Grill the patties at a minimum of 200 °C over direct heat for 4 minutes on each side until the core temperature reaches 52 °C. Also grill the pointed peppers and onion rings. Grill the pea pods whole in the indirect grill zone on the grill plate for 10 minutes.

Halve the buns and toast the cut sides, spread some mustard on each half of the bun. Sprinkle some chives on the bottom half of each bun, then add a lettuce leaf, a few red onion rings and 1 patty. Finish with a large dollop of oregano-mint sauce and the bun lid. Cut the pointed peppers into pieces and arrange on the plate together with a few pea pods and the burger.

FIRE&FOOD Issue 3-2019