Food recipes
Lamb Mint Bootiful Burgers
Lamb Mint Bootiful Burgers
Ingredients:
1 lb / 500 g lamb mince
½ onion, finely chopped
2 large garlic cloves, crushed
3 tablespoons fresh mint, chopped
2 tablespoons fresh parsley, roughly chopped
1 teaspoon cumin
½ teaspoon coriander seeds, ground
1 teaspoon salt
Directions:
freshly ground black pepper
Combine all the ingredients in a bowl and mix well. Using
your fingers, form balls about the size of an egg from the
mixture. Thread a skewer through each ball and mould
the mixture into a long finger along the length of the
skewer. Lightly oil the meat and grill for 10 minutes, turning
occasionally. Traditionally, these are served wrapped inside
square pitta breads (you can make these by cutting a
square from a normal pitta), briefly heated on the grill,
with chopped tomatoes, cucumber, lettuce and natural
yoghurt.
111112222277777
THE BBQ & CAMPFIRE RECIPE BOOK
FFFFFooooooooooddddd fffffooooorrrrr VVVVVeeeeegggggeeeeetttttaaaaarrrrriiiiiaaaaannnnnsssss
In my experience, vegetarians always seem to get a bit of
a raw deal at barbecues – the problem is not so much
that they can’t be catered for, more that hosts tend to forget
(unless they are vegetarians themselves), and so inevitably
one ends up with the ubiquitous leek and cheese
quaterpounder, pulled from the murkiest recess of the
deep-freeze and grilled on the barbecue’s loneliest corner.
My advice, even to the most hardened of carnivores, is to
try a chargrilled courgette or asparagus spear: you’ll
experience a delicate shudder as your heart and
preconceptions melt. The best thing about barbecuing
vegetables, aside from the fabulous taste, is the diversity
– and the following recipes will provide side dishes to main
courses, or can be mixed to form spectacular and colourful
vegetarian platters. Do remember that true vegetarians
will object most strongly to their food being grilled on
fatty, meaty grill residue, so if you’re pressed for space
you could consider a couple of disposable barbecues
dedicated to cooking veggie dishes and sides.
111112222288888
FOOD FOR VEGETARIANS
HHHHHaaaaallllllllllooooouuuuummmmmiiiii aaaaannnnnddddd MMMMMiiiiixxxxxeeeeeddddd PPPPPeeeeeppppppppppeeeeerrrrr KKKKKeeeeebbbbbaaaaabbbbbsssss
wwwwwiiiiittttthhhhh BBBBBaaaaasssssiiiiilllll OOOOOiiiiilllll
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Ingredients:
1 lb / 500 g lamb mince
½ onion, finely chopped
2 large garlic cloves, crushed
3 tablespoons fresh mint, chopped
2 tablespoons fresh parsley, roughly chopped
1 teaspoon cumin
½ teaspoon coriander seeds, ground
1 teaspoon salt
Directions:
freshly ground black pepper
Combine all the ingredients in a bowl and mix well. Using
your fingers, form balls about the size of an egg from the
mixture. Thread a skewer through each ball and mould
the mixture into a long finger along the length of the
skewer. Lightly oil the meat and grill for 10 minutes, turning
occasionally. Traditionally, these are served wrapped inside
square pitta breads (you can make these by cutting a
square from a normal pitta), briefly heated on the grill,
with chopped tomatoes, cucumber, lettuce and natural
yoghurt.
111112222277777
THE BBQ & CAMPFIRE RECIPE BOOK
FFFFFooooooooooddddd fffffooooorrrrr VVVVVeeeeegggggeeeeetttttaaaaarrrrriiiiiaaaaannnnnsssss
In my experience, vegetarians always seem to get a bit of
a raw deal at barbecues – the problem is not so much
that they can’t be catered for, more that hosts tend to forget
(unless they are vegetarians themselves), and so inevitably
one ends up with the ubiquitous leek and cheese
quaterpounder, pulled from the murkiest recess of the
deep-freeze and grilled on the barbecue’s loneliest corner.
My advice, even to the most hardened of carnivores, is to
try a chargrilled courgette or asparagus spear: you’ll
experience a delicate shudder as your heart and
preconceptions melt. The best thing about barbecuing
vegetables, aside from the fabulous taste, is the diversity
– and the following recipes will provide side dishes to main
courses, or can be mixed to form spectacular and colourful
vegetarian platters. Do remember that true vegetarians
will object most strongly to their food being grilled on
fatty, meaty grill residue, so if you’re pressed for space
you could consider a couple of disposable barbecues
dedicated to cooking veggie dishes and sides.
111112222288888
FOOD FOR VEGETARIANS
HHHHHaaaaallllllllllooooouuuuummmmmiiiii aaaaannnnnddddd MMMMMiiiiixxxxxeeeeeddddd PPPPPeeeeeppppppppppeeeeerrrrr KKKKKeeeeebbbbbaaaaabbbbbsssss
wwwwwiiiiittttthhhhh BBBBBaaaaasssssiiiiilllll OOOOOiiiiilllll
SSSSSeeeeerrrrrvvvvveeeeesssss 44444
Printed from https://recipe.bluelayer.org/recipe/74183/lamb-mint-bootiful-burgers