National Burger Day (22nd August), the Thursday before the Bank Holiday weekend is the ultimate celebration of one of the nation’s favourite meals. Whether stacked high with toppings or kept simple and classic, there’s no denying the irresistible appeal of a juicy, flavour-packed burger. This year, why not shake up your burger game by swapping the usual beef patty for something a little different – succulent Welsh Lamb?
Farmed using natural processes that have been sustained over generations in the beautiful Welsh countryside, Welsh Lamb offers a unique flavour of the utmost quality. Its rich, distinctive taste makes it the perfect base for creating scrumptious, mouth-watering burgers, which are bun-believable in flavour!
From the creamy indulgence of Welsh Lamb & feta burgers to the ultimate cheesy upgrade with Welsh Lamb burgers topped with rarebit, and a fiery twist with Welsh Lamb harissa burgers served with a cooling minty dip, these recipes from Eat Welsh Lamb and Welsh Beef are sure to add some serious sizzle to your meal time.
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Welsh Lamb and feta burgers
- Prep Time: 10 mins
- Cook Time: 12 mins
- Serves: 5+
Ingredients
- 450g PGI Welsh Lamb mince
- 2 tbsp fresh mint, chopped
- Black pepper
- 75g feta, crumbled
- Guacamole
Method
- In a bowl mix together the lamb mince, fresh mint, black pepper and feta, and combine together well.
- Shape into six medium sized burgers and cook under a preheated grill or BBQ for approximately 12 minutes or until thoroughly cooked.
- Serve in toasted ciabatta rolls with a dollop of pre-made guacamole, large seasonal salad and a side dish of olives.
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Welsh Lamb burgers topped with rarebit
- Prep Time: 15 mins
- Cook Time: 15 mins
- Serves: 4
Ingredients
- 450g lean PGI Welsh Lamb mince
- Salt and pepper
- 1 small onion, finely chopped
- 2 tsp English mustard
For the Welsh rarebit:
- 2 tsp English mustard
- 100g mature cheddar cheese, grated
- 2-3 tbsp beer
Method
- Put the lamb mince, seasoning, onion and mustard into a large bowl. Mix together thoroughly.
- Divide the mixture into four and shape into burgers. Line the grill pan with foil and place burgers under a pre-heated grill and cook for about 12 minutes until golden and cooked through.
- Make the Welsh rarebit: mix together the mustard, cheese and beer.
- During the last 1-2 minutes of cooking place the rarebit in a mound on top of the burgers and allow to melt and ooze over the burger. Collect any juices in the bottom of the grill pan and spoon over the burgers.
- Serve with chunky fries and seasonal salad or slaw.
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Welsh Lamb harissa burgers with minty dip, served with sweet potato fries
- Prep Time: 30 mins
- Cook Time: 30 mins
- Serves: 4
Ingredients
- 450g lean PGI Welsh Lamb mince
- 4 sweet potatoes cut into long wedges
- Oil
- Pinch salt and pepper
- ½ tsp dried mixed herbs
- 1 red onion, grated
- 1 tbsp harissa
- 1 clove crushed garlic
- 50g breadcrumbs
- 4 bread rolls
- Shredded lettuce
For the dip
- ½ small cucumber cut into small cubes
- 150ml natural yoghurt
- 1 clove crushed garlic
- Handful chopped mint
- Rind and juice small lime
Method
- Heat the oven to 200°C/Fan 180°C/ Gas 6. In a bowl toss the sweet potato wedges with 1 tbsp oil, seasoning and herbs making sure they are well covered. Spread out on a baking tray in the oven and cook for 20-25 minutes until soft.
- While the potatoes cook, in a bowl mix together the lamb, onion, garlic and harissa.
- Form into 4 burgers. Griddle or grill for 5-6 minutes on each side until cooked through.
- Make the dip. Mix all the ingredients together.
- Now let’s put the burger together. Put some shredded lettuce in bun, place the burger on top, spoonful minty yogurt dip and serve with the sweet potatoes. Enjoy!
