A delightful take on lamb patties, infused with fresh herbs and spices for a burst of flavor.
Heat the olive oil in a skillet over medium heat.
Ensure the oil is hot before adding the onion to prevent sticking.
Add the chopped onion and sauté until softened, about 5 minutes.
Stir occasionally to avoid burning.
Stir in the minced garlic and grated ginger, cooking for an additional minute.
Cook just until fragrant to preserve the flavors.
Remove the skillet from heat and let the mixture cool.
Cooling prevents the heat from cooking the lamb prematurely.
In a mixing bowl, combine the ground lamb, cooled onion mixture, chopped mint leaves, salt, and pepper.
Mix gently to avoid overworking the meat, which can make the patties tough.
Shape the mixture into patties of your desired size.
Make the patties slightly larger than the buns if serving in sandwiches, as they shrink when cooked.
Chill the patties in the fridge for at least 30 minutes to firm up.
This step is crucial for maintaining the shape during cooking.
Cook the patties in the skillet over medium heat for 6-7 minutes per side, or until fully cooked.
Avoid pressing down on the patties while cooking to retain their juices.
Serve the patties hot with your choice of sides or in a bun.
Garnish with additional mint leaves for a fresh touch.
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