Homemade Lamb Burger Recipe
As South African’s, we all love to braai. It’s part of our culture and what most of us grew up with. And what we love most about braai’ing, is eating a burger cooked to perfection with just enough charring to give it “that” taste.
Unfortunately, with charring, comes the development of carcinogenic compounds. Particularly, with hamburger meat, we see the formation of malondialdehyde which is not only highly carcinogenic, but inflammatory as well. The good news is that recent research has shown that by adding polyphenol-rich spice mix to meat (especially rosemary and oregano), we can significantly reduce these harmful compounds.
Additionally, by making your burgers at home, you can ensure good
quality mince meat and fewer additives and preservatives. Chucking some
salad onto the hamburger roll will also increase your intake of anti-oxidants – which help mop up some of those free radicals formed through charring.
The recipe below is a real winner:
- 1 ½ pounds ground lamb
- ½ small onion, minced (high in detoxifying compounds)
- ¼ cup fresh parsley (high in vitamin C, beta-carotene & iron)
- 2 tsp chopped fresh oregano, or 1 tsp dried (high in polyphenols)
- Himalayan rock salt & freshly ground pepper
Combine above ingredients and form into 8 medium patties.
Braai for about 6 minutes on each side.
Chuck onto some toasted Turkish flat bread, add some rocket leaves and a dollop of hummus.
Image : Food & Wine