Meal Type: Dinner
Cook time: 20 Minutes
These tasty burgers can be cooked on the barbecue but when the weather isn’t kind, they are just as delicious cooked to perfection on the floor of the roasting oven. Serve with a simple, refreshing tzatziki, pitta bread and Aga range cooker roasted wedges. I like to lay out the components of a Greek salad for everyone to stuff into the pittas along with the burgers..
- 1 small red onion
- 500g lamb mince
- 1 fat garlic clove
- 1 tsp. dried oregano
- 1 tsp. finely chopped rosemary
- 1 tsp. ground cumin
- Salt and pepper
- Pitta breads
- Potato wedges
- Kalamata olives
- Shredded lettuce.
Method:1. Chop the onion into very fine pieces. Heat a little oil in an ovenproof pan and cook onions until soft. You can do this on the simmering plates stirring as you go, or start on the simmering plate, cover with a lid and cook for 10 minutes in the simmering oven. When soft, spread the onions out to cool on a plate.
2. In a large bowl, gently combine all the ingredients (including the cooled onion) – do not over mix. The easiest way to do this is with your hands. Once combined, shape into 4 large patties. Cover and chill for 30 minutes if possible.
3. When ready to cook, preheat an ovenproof pan or griddle on the floor of the roasting oven until very hot. Brush the burgers with a little oil and cook in the pan, on the floor of the roasting oven for approximately 4 minutes on each side.
4. Serve with toasted pitta bread – toast on the simmering plate (lined with a silicone sheet) for a couple of minutes on each side.
sting oven for 35-40 minutes. After 20-25 minutes, the top should be golden – slide the cold, plain shelf onto the second runners for the remainder of the cooking time.
Aga Range Cooker tips:Frying or gridding the burgers in the roasting oven rather than on the hotplates protects the enamel top from splattering fat.
A fantastically refreshing yoghurt-based dip or sauce that goes very well with lamb burgers. You can tweak this recipe to suit your palate – more or less garlic or freshly chopped herbs for another flavour dimension.
1 medium cucumber
1-2 cloves garlic, crushed (to taste)
1 tsp. white wine vinegar
1 tbsp. extra virgin olive oil
300ml. Greek yoghurt
Optional – freshly chopped mint or dill
Grate the cucumber using the coarse side of a box grater. Place in a sieve over a large bowl, sprinkle with salt and leave for 30 minutes. The salt will help draw the liquid out of the cucumber.
Using kitchen paper of a clean towel, squeeze as much liquid out of the cucumber as possible.
In a bowl, mix together the yoghurt, garlic, vinegar and oil. Stir through the cucumber and check for seasoning. Stir through freshly chopped herbs if desired.
Greek-inspired potato wedges
3 large baking style potatoes
1tsp. dried oregano
1 tsp. finely chopped rosemary
1 tsp. smoked paprika
Salt and pepper
1-2 tbsp. olive oil
1. Chop the potatoes into wedges and place in a large bowl. Sprinkle over the herbs and season well with salt and pepper. Drizzle over the oil and combine well using a spoon, or your hands.
2. Spread the potatoes out onto a large baking tray lined with a silicone baking sheet. Slide the tray onto the top runners of the roasting oven and roast for 15 minutes before turning the potatoes over, rotating the tray and cooking for a further 15-20 minutes until crisp and golden.
Aga range cooker tips and notes:
The potato wedges can also be cooked on the floor of the roasting oven.
Spread the wedges out and don’t over-crowd the tray. If you want to cook a larger quantity, use two trays and alternate between the floor of the oven and the top.