Vietnamese lamb burgers with pickled vegetables
Makes: 4
Prep time: 30 minsTotal time: 
Recipe photograph by Toby Scott.
Vietnamese lamb burgers with pickled vegetables
Makes: 4
Prep time: 30 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
524Kcal
Fat
21gr
Saturates
9gr
Carbs
52gr
Sugars
16gr
Fibre
3gr
Protein
32gr
Salt
3.7gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 1 x 500g pack (20% fat) lamb mince
- ½ lemongrass stalk, very finely chopped
- 2 garlic cloves, chopped or crushed
- 1 red chilli, deseeded and finely chopped
- 1 tbsp chopped mint
- 2 tbsp chopped coriander
- 1 tbsp Thai fish sauce
For the pickled vegetables
- 1 small red onion, thinly sliced
- 100ml rice vinegar
- 3 tbsp caster sugar
- 2-3 garlic cloves, finely chopped
- 1 red chilli, deseeded and finely chopped
- juice of 1 lime
- 2 tbsp Thai fish sauce
- ¼ cucumber
- 6 radishes
To serve
- 4 seeded burger buns
- round lettuce leaves
- coriander sprigs
Step by step
Get ahead
Make the pickled vegetables a few hours ahead and the burgers up to a day ahead; chill. You can freeze the raw burgers; defrost thoroughly before cooking.
- Preheat a barbecue (or grill). Start by making the pickled vegetables. Place the sliced red onion in a bowl with a pinch of salt, cover with boiling water and leave to stand for around 10 minutes to soften.
- Meanwhile, heat the rice vinegar and sugar until boiling. Remove from the heat and stir in the garlic and chilli, followed by the lime juice and fish sauce.
-
Slice the cucumber into half-moons. Trim the radishes and slice them into discs. Put both into a bowl and pour on half the hot pickling liquid. Drain the red onions and pour the rest of the pickling liquid over them. Set aside while you make the burgers.TipAvoiding carbs? Serve these burgers wrapped in extra lettuce leaves, rather than in burger buns.
- Combine the lamb mince with the lemongrass, garlic, chilli, mint, coriander and fish sauce. Mix together well and press firmly into 4 patties.
- Barbecue (or grill) the lamb burgers for about 5 minutes on each side, or until cooked to your liking.
- Lightly toast the burger buns on the barbecue (or under the grill). Add a few round lettuce leaves to each one, then lift some of the cucumber and radish pickles out of their liquid and add to the bun. Top with a lamb burger and some pickled red onion and coriander sprigs, then finish with the bun lids.
