We are not long back from a magical weekend on Dartmoor in Devon which is one of my favourite places to camp and explore. I had a pack of lamb mince from home which needed using up and I was trying to think of how to best use it in a campervan recipe. As it turned out it made 2 meals for us: some gorgeous healthy burgers and some meatballs for a pasta dish the next day…
But before I dive in to the recipe I would like to offer you a visual feast of Dartmoor…
Spicy Lamb Burgers
- Lamb mince (450g pack)
- Small onion
- 7-10 mushrooms
- 2 large cloves of garlic
- 1 tbsp heavy cream or mayonnaise (optional)
- 1 tbsp taco spice mix
- Some blue cheese (optional)
How to Cook
- Chop up the onion, mushrooms and garlic in to small pieces and fry in 1 tbsp of a light oil until soft. Be careful not to burn the garlic (add a little water if you think it’s burning)
- Put the lamb mince in to a bowl and add the cream or mayo (this helps to bind the burger and keep it moist) and the taco spice mix and mix together
- Once the vegetables have cooled add these to the lamb and mix in as well
- Wet your hands and shape the lamb mixture in to small patties or larger chunkier burgers if you prefer and fry in a lightly oiled frying pan (or BBQ) for about 5 minutes each side or until cooked to your liking
- Serve in a burger or brioche bun. You can make the bun extra good by pan-toasting the inside of the buns in the burger juices left in the pan but drain off any excess fat first. I added some herbs to the pan too.
To make the burgers extra gorgeous you can crumble a little blue cheese on top of the burger before you put its bun lid on. The residual heat will just melt it enough to make it so good you may want to faint!
Served with Chunky Salad
I served the burger buns with a crisp salad of orange peppers, apples and lettuce chopped in to chunky pieces and drizzled with a honey and mustard dressing.
Meatballs for Pasta Sauce
I found that I only needed half of the lamb mixture to make 4 small burgers which was enough for the two of us to I rolled the rest of the mixture in to small meatballs and pan fried them and then just kept them in the fridge to add to a pasta sauce the next day.
P.S. I got a bit carried away and pan-fried the outside of the buns as well but this was a mistake as the outside of brioche buns have a shiny skin and it doesn’t absorb the juices and it just made it very messy to eat anyway.
Which Taco Seasoning?
Of course, you can just use the taco seasoning that they sell in packets from the taco kit ranges but I prefer to use natural spices myself as, to me, spices are medicine for our bodies. I get my taco mix from here: Taco spices
I am currently working on creating my own blend from individual spices but I haven’t quite perfected it yet. I’ll let you know when I do!