500 g lamb, cubed
2 red onions, in rings
bunch of mint
handful of basil leaves
300 g white cabbage (or chinese cabbage), finely chopped
2 large carrots, sliced
2 tbsp parsley, finely chopped
200 g grilled peppers from jar, diced
2 tbsp Parmigiano Reggiano, grated
1 tsp mustard
1/2 tsp honey
200 ml sour cream
8 hamburger buns
salt and pepper
1. Fry the red onions until transparent in olive oil. Spoon the grilled peppers along with the onion, the lamb, half of the mint and Parmigiano Reggiano in a blender. Mix fine. Season with pepper and salt. Make with damp hands 8 small burgers of the mixture. Put 30 minutes of cool.
2. Add the basil, the remaining mint, the mustard, the honey and the sour cream together and mix smooth. Season with pepper and salt and put to cool.
3. Put the cabbage and the carrots in a bowl, add the parsley and the dressing and scoop everything well.
4. Bake the lamsburgers in olive oil until golden brown. Cut the bread open and cover with the coleslaw and the citizens. Serve immediately.
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