Mini lamb burgers (egg free)

Mini lamb burgers (egg free)

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Free from dairy, eggs, soy, wheat | nut free | gluten free

Great for baby-led weaning, toddlers & older kids

When BBQ season hits us, it’s not always easy for kids with allergies to join in with the fun as so many shop bought burgers and sausages are bulked up with extra ingredients containing gluten and dairy, and a lot of recipes use egg as a binder. These mini lamb burgers are very tasty and genuinely easy to make, just a bit of chopping, frying and then mushing everything together!

It’s worth making a big batch because the burgers freeze very well. To stop them sticking together, initially freeze them laid out flat on some grease proof paper. Once frozen they can be put into a bag, which will allow you to get one out at a time as needed.

These are nice served with salad and a baked potato or sweet potato wedges. They are equally popular with kids and adults!

For babies: The size and texture means these burgers work well as a finger food for baby led weaning. Burgers can be a bit tough to chew, so you will want to wait until your baby has had some practice in developing their chewing skills!

Ingredients and method:

This makes around six mini burgers, depending on how big you make them:

  • Half a red onion
  • 3 cloves of garlic
  • Olive or rapeseed oil for frying
  • 1 heaped teaspoon of ground coriander
  • 1 heaped teaspoon of cumin
  • 500g lamb mince

Firstly, finely chop the onion and garlic as small as you can get it. Heat up a splash of olive or rapeseed oil in a small frying pan. Add the onion and garlic and fry over a medium heat for around 5 minutes, until the onion has softened. Allow to cool for a few minutes and then add to a large mixing bowl and stir in the coriander and cumin. Then add the lamb mince to the bowl and mash it up with the other ingredients. I find this easiest to do using my hands.    

Form the mix into mini burger patties using your hands, choosing a size which will suit your child. Press them together firmly to help them maintain their shape when cooked. Using a medium to high flame, heat some olive oil in a frying pan and cook on both sides until the burgers are well cooked through. Or cook on the BBQ!

I often split the raw meat mix into two before cooking and add some salt/pepper and cayenne pepper for the adult’s batch. 

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