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Ingredient
Sig's lamb burger with pesto and halloumi and anchovy
Introduce
Chef :
SigrunSig's lamb burger with pesto and halloumi and anchovy
one for the meat lovers, but equally easy adapted with my lentil and mushroom burger .
Ingredient
Food ration :
4 servings
2 tbsp
olive oil
1 lb (7 oz)
lean minced lamb
5 1/2 oz
homemade or bought houmous
Cooking instructions
* Step 1
Trim ends of courgette and aubergine and slice them very thinly lengthways. Place in a bowl with the halloumi cheese, lemon rind and juice,olive oil and chilli and toss until well coated.
* Step 2
In a large bowl,mix toogether 2 tbsp pesto, the minced lamb,salt and freshly ground black pepper until well combined. Shape the mixture into 4 equal burgers. Chill for 30 minutes. Preheat a large chargrill /griddle pan and cook the burgers for 7-8 minutes on each side until cooked through. Add the vegetables and the halloumi cheese 2-3 minutes before end of cooking time and cook until charred with lines.
* Step 3
Spoon the remaining pesto over the houmous and serve with the burgers, vegetables and cheese. Accompany with your favourite burger ingredients, such ad beefsteak or plum tomatoes, olives and rocket leaves.
* Step 4
Lay two.anchovy filets crossed over between cheese and vegetable (optional)
Note: if there is a photo you can click to enlarge it
Tag
courgette (zucchini)
small aubergine (eggplant)
block halloumi cheese cut into 8 slices
finely grated rind and juice of lemon
olive oil
red chilli, deseeded and finely chopped
tbsp,homemade or bought green pesto
Lean Minced Lamb
homemade or bought houmous
small anchovy filets in oil. rinsed in a little milk,optional
ciabatta rolls, split and chargrilled
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