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May this wonderful summer long continue! Here’s another eminently suitable seasonal recipe from George Payne Butchers in Brunton Park, Gosforth. It’s an easy way to spice up lamb burgers with the addition of Thai curry paste, lime and coriander. Ideal for the barbecue or on the grill during the week – just in case summer doesn’t continue to deliver! It again comes courtesy of the national Butchers Q Guild, of which George Payne is a founder member.


450g/1lb lean lamb mince
10ml/2tsp red Thai curry paste
Salt and freshly milled black pepper
5ml/1tsp Thai fish sauce, optional
15ml/1tbsp freshly chopped coriander
Grated zest and juice of 1 lime
Serves 4. Prep Time 15 mins. Total Time: 35 mins

Red Thai Lamb Burgers

Red Thai Lamb Burgers


In a large bowl, mix all the burger ingredients together. Using slightly damp hands shape the mixture into 4 x 9cm (3½inch burgers). Cover and chill for 20 minutes.

Cook the burgers on a prepared barbecue or preheated grill for 6-8 minutes on each side until cooked and any meat juices run clear.

Serve the burgers in a burger bun with a salad garnish and a selection of burger relishes.

Image courtesy of AHDB.
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