Tag Archives: Burgers

Recipe of the Week: Nutty Seeded Burgers

A delicious Nutty Seeded Burgers on Brioche recipe from Dairy Diary

Veggie Burgers with Real Flavour


We have a fabulous new recipe collection which is well worth a look…

6 Superb Barbecue Recipes

From this collection, I particularly love the Nutty Seeded Burgers.

They are perfect for vegetarians, or for those days when you fancy a break from meat.

They offer real flavour and a crunchy texture, and are completely delicious served with salad on a bun.

Nutty Seeded Burgers






Read on the 

An irresistible Father’s Day burger

Don’t forget Father’s Day tomorrow!

These irresistible Thai Red Curry Chicken Burgers are a fabulous alternative to the ubiquitous beef burger and perfect for eating al fresco (should the weather allow!) on Father’s Day.

Enjoy…..any dads out there!



Take a look at these delicious alternatives…






Minty Lamb Patties

Wales is famous for its mountains, valleys, rivers, and of course its lamb. For centuries it has been home to several breeds of sheep. Welsh Lamb is considered to have a good colour and a sweet, succulent flavour.

Lamb Mint PattiesPreparation time – 10 minutes
Cooking time – 30 minutes
Calories per portion – 386 Kcal
Fat per portion – 17g
of which saturated – 7.9g
Serves – 4
Suitable for freezing

Minced lamb 450g (1lb)
Onion 1 small, peeled and finely chopped
Breadcrumbs 110g (4oz)
Lemon ½ , finely grated rind only
Chopped mint 3 tbsp
Egg 1, beaten
Plain flour 2 tbsp
Cucumber ½ , cut into 5cm (2in) lengths and then into quarter wedges
Spring onions 6, trimmed and cut into 5mm ( ¼ in) pieces
Chicken stock 200ml (7fl oz)
Dry sherry 1 tbsp

1 In a large bowl, mix the lamb, onion, breadcrumbs, lemon rind, 1 tbsp of the mint and the egg. Shape the mixture into eight flatish balls and coat in the flour.

2 Dry fry the patties in a large, lidded frying pan for about 5 minutes, until browned all over. Add the cucumber, spring onions, stock and sherry and the remaining mint. Bring to the boil. Cover and simmer for 20 minutes, until the meat is tender.

Serve with peas.

Cook’s tip
If you are cooking for two, follow the recipe above but only fry four of the patties. Wrap the remaining four (unfloured) in cling film and freeze until required. Defrost overnight in the fridge and grill for 10–15 minutes, until browned. Serve in burger buns with a large salad.

Recipe taken from Around Britain Dairy Cookbook, available for just £2.99 for a limited period.

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