Ingredients
-
1kg lean lamb mince
-
3/4 cup (50g) fresh breadcrumbs
-
1 egg, lightly beaten
-
2 tablespoons Dijon mustard
-
2 teaspoons dried mint
-
1 Lebanese cucumber, chopped
-
1 bunch mint, leaves roughly chopped
-
Juice of 1 lime
-
2 tablespoons salted capers, rinsed, drained
-
1 teaspoon caster sugar
-
1/4 cup (60ml) extra virgin olive oil
-
Good-quality aioli (see note), to serve
-
6 sourdough bread rolls, split, toasted
-
125g buffalo mozzarella (see note), torn
Method
-
1Preheat the oven to 180°C. Line a baking tray with foil.
-
2Combine mince, breadcrumbs, egg, mustard and dried mint in a bowl and season. Mix well, then shape into 6 patties. Cover and chill for 10 minutes.
-
3Meanwhile, place cucumber, fresh mint, lime juice, capers, sugar and 1 tablespoon oil in a bowl and toss to combine. Set aside.
-
4Heat remaining 2 tablespoons oil in a large frypan over medium-high heat. In batches, cook patties for 3-4 minutes each side until browned. Transfer to the tray and bake for 15-20 minutes until just cooked through.
-
5To serve, spread aioli on the base of each roll. Top with a patty, mozzarella and cucumber salad. Season and replace tops.
Source: taste.com.au
Discussion about this post