GF Oats Lamb Rissole Burgers With Cucumber Salad From Kylie’s Kitchen
Australia Day and Lamb go together in a perfect blend of flavours. We are now adding in our twist of GF Oats, which by the way isn’t as silly as you think. Stay with me now. Usually, in lamb rissoles, you add breadcrumbs. Well, now you can add in your ground GF Oats to help bind those little burgers together. These are super easy. I must confess I was inspired by a few Lamb Rissole recipes but was quite taken with these flavours from Delicious.
Serve them up as Lamb Rissole Burgers for a delicious Australia Day meal. Of course, if you are like me, I ditched the bread and have the rissoles with the cucumber salad on the side.
- 500g lean lamb mince
- 1/3 GF Oats ground steamed rolled oats but grind them down.
- 1 egg, lightly beaten
- One tbsp. Dijon mustard
- 1 tsp dried mint
- 1 Lebanese cucumber, chopped
- Juice of 1 lime
- 1 bunch mint, leaves roughly chopped
- 125g torn bocconcini
- 1 tbsp. salted capers, rinsed, drained
- 1/4 cup (60ml) extra virgin olive oil
- Good-quality aioli or mayonnaise, to serve (optional)
- 4 gluten-free bread rolls, split, toasted
- Combine mince, GF Oat crumbs, egg, mustard and dried mint in a bowl and season. Mix well, then shape into 6-8 patties depending on the size of your bread rolls really. Cover and chill for 10 minutes.
- Meanwhile to make the salad, place cucumber, fresh mint, lime juice, capers, and 1 tablespoon oil in a bowl and toss to combine. Set aside.
- Heat remaining 2 tablespoons oil in a large frypan over medium-high heat. In batches, cook patties for 8-10 minutes each side until browned and cooked.
- To serve, spread aioli or mayonnaise on the base of each roll. Top with a patty, torn bocconcini, and cucumber salad. Season and replace tops.
I trust you will Enjoy, they are super delicious!