I came up with this Delicious Spicy Beef Burgers recipe because I was desperate for a good gluten-free (and fructose-friendly) burger recipe. However, to my dismay, I couldn’t find one anywhere in the city that I was in!
Eventually, I spotted a burger chain across a road from a bar during a weekend and immediately thought of BURGER! There, I enjoyed my first burger in over four months – a Persian Lamb Burger that was served with a spicy yogurt in place of relish.
The burger inspired me to adapt a meatball recipe from a food magazine I was reading to fructose-friendly burger patties and add a simple mint yogurt to accompany the burger and bring more flavor and a new layer to the burger.
So here’s my Delicious Spicy Beef Burgers Recipe! Enjoy!
Delicious Spicy Beef Burgers
I came up with this Delicious Spicy Beef Burgers recipe because I was desperate for a good gluten-free (and fructose-friendly) burger recipe.
Ingredients
TO MAKE THE BURGERS:
½ tablespoon olive oil - garlic flavor
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon smoked paprika
50 grams passata or crushed tomatoes (tomato puree with seeds removed)
½ teaspoon salt
1 tablespoon Balsamic vinegar
1 tablespoon brown sugar
2 slices bread - gluten-free, the cheaper supermarket variety is fine, toasted
1 cup parsley - flat-leaf, roughly chopped
1 medium eggs
500 grams ground lamb (minced lamb) - or lean beef mince
TO MAKE THE MINT YOGURT:
1 cup Greek yogurt
½ cup mint - finely chopped
1 medium red chili (red chilli in British English) - finely chopped
½ medium lemon juice- ½ teaspoon salt
FOR EXTRAS AND TOPPINGS:
2 large tomato - 1/2 per person
1 medium iceberg lettuce - my favorite is rocket, although cos lettuce or fresh spinach leaves would be equally delicious
4 medium hamburger buns - or good-quality gluten-free bread, toasted
Instructions
- Toast the cheap gluten-free bread in preparation for making breadcrumbs.
- Mix the tomato paste, balsamic vinegar, brown sugar, spices and salt in a small bowl.
- Heat the 1/2-tablespoon of garlic olive oil in a frypan. Once hot, add the tomato paste mixture and cook on medium heat until the mixture becomes dark and sticky. Take off the heat and let cool. Allow the mixture to cool.
- Place the two pieces of toasted bread in a food processor to make the breadcrumbs. I like to keep the breadcrumbs a bit chunky, but you can also make them fine.
- In a large bowl, add the meat, breadcrumbs, chopped parsley, egg and tomato paste mixture, and mix the ingredients well using your hands.
- Don’t forget to mix with your hands!
- Shape the mixture into small burger patties, around 10 centimeters in diameter and 3 centimeters thick. Place the burgers under a medium-hot grill for about 10 minutes on each side.
- While the burgers are cooking, finely chop the mint leaves and the chili and add plain Greek yogurt (make sure you use unsweetened Greek yogurt). Squeeze the juice of half a lemon into the yogurt and stir well.
- Just before the burgers are ready to come out, lightly toast a gluten-free roll or two slices of good quality gluten-free bread, thinly slice the tomato, prepare a handful of rocket or fresh spinach leaves to serve.
- Once the burgers are cooked through, assemble the burgers with one patty, a couple of slices of tomato, some lettuce and a large dollop of the mint and chili yogurt.
Notes
- The burgers can also be cooked in a frying pan or on a BBQ.
- Add anything extra toppings or ingredients you fancy.
Nutrition
Calories: 628kcalCarbohydrates: 42gProtein: 35gFat: 35gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.01gCholesterol: 135mgSodium: 990mgPotassium: 901mgFiber: 4gSugar: 13gVitamin A: 2872IUVitamin C: 54mgCalcium: 225mgIron: 7mg
How did this recipe turn out for you?We’re eager to hear your thoughts!
