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Australia Day Lamb Burgers with Hummus and Tzatziki

24/1/2012

 

Australia Day Barbecue Lamb Burgers with Hummus and Tzatziki

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These spicy lamb burgers with hummus and tzatziki celebrate the diversity of our Australian cuisine
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Man has been cooking food over hot coals since ancient times
Australia Day on Thursday, 26 January 2012, is a day for Australians to celebrate what makes our country great. What are your plans for the day, friends? Will you spend the day on the beach or out in the bush by a river somewhere? Perhaps you will attend one of the many Australia Day festivities in your local region or simply gather with family and friends at your favourite restaurant. Weather permitting, we plan to light the barbecue and Peter will cook one of our favourite Summertime lunches.

In The History of Food, Maguelonne Toussaint-Samat refers to a myth of the Chilouk people: 'There was a time when no-one yet knew fire. People used to heat their food in the sun, and the men ate the upper part of the food, cooked in this way, while the women ate the underneath which was still uncooked'. Toussaint-Samat says this is not a sign of male chauvinism, but a metaphor of the sexual symbolism of fire. Although it has not been proven how, where or by whom fire was first domesticated, discoveries of piles of bones and organic ash in fossilised charcoal indicate that man has been cooking food over hot coals since ancient times. Curiously, this slow cooking over a smoky fire business we call 'barbecue' has remained a job for blokes-although, thankfully the women no longer get the raw bits! 

According to Mark Thomson in  Meat, Metal and Fire, a book in which he peers through the smoke of time and investigates the legendary Aussie barbie, 'before the word barbecue came into common usage in Australia, "chop picnic" meant much the same thing'. Thomson says the term 'barbecue' was known but not used in Australia until the arrival of American troops in the second world war. Barbecues are considered to be very Australian and we've come a long way from blackened hunks of meat on a fireplace.  With the range of fresh produce available, a barbecue can be anything from a steak on Italian focaccia with a piquant sauce to Korean beef ribs, or Tandoori-style chicken, a smorgasbord of seafood, smoky chargrilled capsicum and eggplant, or lamb koftas with hummus and tzatziki.

Speaking of which, the recipe I am sharing with you for Australia Day is my version of Spicy Lamb Burgers with Hummus and Tzatziki. I have adapted the recipe from book two of the very popular CSIRO Total Wellbeing Diet by Drs Manny Noakes & Peter Clifton. I prefer to make my own hummus and always use lamb mince from butcher/farmer Ian Wright of Inglebrae Homestead Meats. More than simply 'rissiles' (remember that scene from The Castle?), I think these burgers with the hummus and tzatziki reflect the diversity of our Australian cuisine. Finish your Australia Day lunch with a slice of Pavlova. Happy Australia Day!

LAMB BURGERS WITH HUMMUS AND TZATZIKI
For the lamb patties:
500g lean lamb mince
1 eschallot, finely chopped
1 small red chilli, finely chopped
1/3 cup coriander, finely chopped
1 clove garlic, finely chopped
1-2 teaspoons fresh ginger, grated
sea salt and black pepper, to taste

Good quality bread rolls or gluten free bread of your choice
garden fresh baby Cos lettuce leaves, washed and patted dry
garden fresh tomato, sliced

To make the lamb patties, combine all of the ingredients in a bowl and mix well. Refrigerate until ready to use. Just before cooking, form the mince into flat round hamburger patties and place onto a platter that you have sprayed lightly with olive oil. Cook on a preheated barbecue or grill, about six to eight minutes each side, until cooked through. 

Note on the first photograph: it is not easy to make a burger look sexy! I have a healthy new respect for food photographers, such as the wonderful Alan Benson.

HUMMUS
500g can chickpeas
2-3 cloves garlic, crushed
1/3 cup good EVOO
4 tablespoons Tahini
juice of 2-3 lemons
sprinkle of paprika

To make the hummus, drain the chickpeas, then rinse and drain in a colander. Combine the chickpeas, garlic, EVOO, Tahini and lemon juice in a food processor and blend until well combined. If the mixture is very chunky or dry, add more lemon juice (to taste) or a little water. Process until nice and smooth. Set aside to chill until ready to use. Makes 2 cups.

TZATZIKI
1/2 cup Greek yoghurt
1-2 Lebanese cucumbers*
1/3 cup fresh mint

To make the tzatziki, slice the cucumbers in half lengthways and remove the seeds using a teaspoon. Dice the cucumber flesh and chop the mint. Combine the yoghurt, cucumber and mint in a bowl. Set aside and chill until ready to use. *Use fresh, thin-skinned cucumbers. Wash them before use.

To assemble the burgers, spread a good dollop of hummus onto each bread bun, place a couple of baby Cos lettuce leaves onto the bread, then sliced tomato, then the lamb pattie and a splodge of tzatziki.  Serve immediately. Serves 4-5.
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Fresh ginger, eschallot, garlic, chilli and coriander add a depth of flavour to these lamb burgers
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Combine the prepared ingredients in a bowl and mix well
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Use two or three cloves of garlic for the hummus. Crush the garlic with the flat edge of a knife.
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Combine the chickpeas, garlic, EVOO, Tahini and lemon juice in a food processor and blend until well combined
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To make the Tzatziki you need Greek yoghurt, fresh Lebanese cucumber and fresh mint
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I prefer to make my own Tzatziki and Hummus
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Cook the patties on a preheated grill or barbecue plate... six to eight minutes per side
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To assemble the burgers, spread a good dollop of hummus onto each bread bun, place a couple of baby Cos lettuce leaves onto the bread, then sliced tomato, then the lamb pattie and a splodge of tzatziki.
Chopinand @ ChopinandMysaucepan link
23/1/2012 07:41:22 pm

Dear Lizzy,

This is what I call a gourmet burger with all that fresh ingredients going into those awesome looking patties! Why would anyone buy ready made supermarket patties is beyond me. Thanks for sharing yet another cracker of a recipe!

Looks like we have the same BBQ too (Everdure brand ) coz mine is a similar model with that wok burner on the side :)

Lizzy
23/1/2012 07:52:14 pm

Chopinand, you are so kind! Thank you. I am with you... why would anyone buy anything 'ready made' or pre-marinated etc. Yuk! With home made you know what has gone into making your meal. Fresh, top quality ingredients. Love the BBQ too... Peter's FF points!

The Food Sage link
23/1/2012 08:11:23 pm

Man, BBQ and raw bits - the holy (cow not again) trinity in my house!
That first photo of the burger is simply awesome. And a lovely thoughtful piece on the Aussie BBQ. I'll be working this Australia Day, but i hope you have brilliant day Lizzie and make these lovely looking burgers.

Lizzy
23/1/2012 08:56:16 pm

Hello there! Thank you so much. I am now just making the most of my last few days of holidays, Rachel... but looking forward to Australia Day! Thank you for stopping by. Have a great day!!

Chanel link
23/1/2012 08:24:33 pm

Lizzy your burger looks awesome! How good are those flavours in the patties :-D
I don't have any plans yet - probably something casual with friends which includes a BBQ!

Lizzy
23/1/2012 08:56:56 pm

Ah Chanel, do give this one a try. It is one of the favourites in my repertoire! Thanks so much for popping in. Happy Australia Day!

Jane @ Shady Baker link
23/1/2012 09:14:04 pm

Yum, Yum, Yum! Love the photos...this is my favourite kind of food! As the wife of a sheep farmer it is always good to see lamb recipes. Oh and I think your photography makes the burger look totally sexy :)

Lizzy
23/1/2012 09:36:39 pm

Jane... how excellent! I am all for promoting our farmers! Give this one a try, I reckon you and your family will love it! And thanks so much for your kind words! Come again, y'hear!

Katherine Martinelli link
24/1/2012 06:06:43 am

These burgers look so good!! I love the tzatziki on them. And I really enjoyed reading about the history of grilling in Australia, thanks! Happy Australia Day!

Lizzy
24/1/2012 06:58:49 am

Thanks so much, Katherine! Lovely that you stopped by. Happy Australia Day!

Lisa link
24/1/2012 08:07:57 am

now THIS is my kinda burger - hoe delish!

Lizzy
24/1/2012 08:21:47 am

Thanks so much! They are delicious indeed!

A Canadian Foodie link
24/1/2012 09:08:46 am

Talk about flavour! Great history lesson, too. I found it very interesting! I don't like lamb very often, but know I would LOVE this - nice barbecue, too! OK - nice Barbie!
:)
V

Lizzy (Good Things)
24/1/2012 02:13:28 pm

Hi Valerie, lovely! Thanks so much for dropping in. Thank you for your kind words and the RT xox

muppy link
24/1/2012 03:01:00 pm

what a perfect aussie day lunch - yum :)

Lizzy (Good Things)
24/1/2012 07:01:55 pm

Muppie, thank you! Happy Australia Day.

Paola Yevenes link
24/1/2012 03:48:00 pm

Oh my! My mouth is watering...again! Enjoy your Australia Day, Lizzie.

Lizzy (Good Things)
24/1/2012 07:01:16 pm

Thank you, you too!!!

Lorraine @ Not Quite Nigella link
24/1/2012 04:52:08 pm

I think the dish that chose is the perfect culinary metaphor for Australian cuisine Lizzy! :)

Lizzy (Good Things)
24/1/2012 04:54:12 pm

Well hello there lovely Lorraine! Thank you kindly! : )

Tenille @ My Family Table link
24/1/2012 10:50:57 pm

*drool*
You just can't beat a good bbq'd burger. It's the beer the bbq cook consumes whilst grilling that makes all the difference :-)

I do love the diversity of food styles we have available to us in Australia, and you've provided a great example of that.

Lizzy (Good Things)
25/1/2012 06:00:57 am

This is true, Tenille, thank you! I do appreciate your very kind words. Happy Australia Day!

Amanda link
25/1/2012 05:36:30 pm

Gorgeous recipe Lizzie, and the perfect metaphor for our multicultural society.
And I'm seriously impressed with how clean your barbie is!

Lizzy
25/1/2012 05:39:12 pm

Hey there world traveller! Good to hear from you. Thank you for your kind words! I will pass your comments to Peter, we keep a cover on the BBQ at all times and he cleaned it before cooking, not realising I was taking pics... so full marks to him!

Sous Chef link
26/1/2012 12:53:33 am

I love the idea of hummus with the lamb burger, great photographs.

Lizzy
26/1/2012 08:18:37 am

Hello there, thanks so much!

Claire @ Claire K Creations link
26/1/2012 01:47:26 am

Thank you for the very interesting little bit of history. Burger looks yum! I'm on a cruise with my family at the moment and the kitchen is hosting an Australian dinner tonight. Pav and lamingtons for dessert.

Lizzy
26/1/2012 08:19:12 am

Hi Claire, oh how wonderful for you! Enjoy your cruise. Can't wait to hear all about it!

A Canadian Foodie link
9/2/2012 12:48:10 pm

YUM! I even have the same little silver tassel knives!
:)
V

Lizzy
9/2/2012 06:57:59 pm

So, you are a woman after my own heart!

Andrea
25/1/2014 09:33:54 am

Totally enjoyed this post, especially the history of the BBQ , the photo I love the most is the first one of the fresh ingredients , how clear and sharp, but have to say feel very hungry now looking at the last photo of the sexy lamb burger, yum! Happy Australia Day!!

Lizzy
25/1/2014 09:36:20 am

Andrea, thank you... enjoy xo

Mona
11/6/2015 06:25:55 pm

Coming back to say thank you, made this on Saturday for my family and they really enjoyed it.


Comments are closed.

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    Üdvözölöm
    Photo of Liz Posmyk, Food Writer, Cook and Traveller

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Good Things is written and published by Liz Posmyk © 2011-2020.   All rights reserved.
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