Niall's Weblog

Trying to post a new recipe every week from now on. Last week was Tilapia with garlic butter sauce for reducing inflammation. This week I’ve cooked something high in anti-oxidant herbs and spices, notably Oregano which displays, on a gram for gram basis, four times as much anti-oxidant activity than even Blueberries – impressive when you consider Blueberries are no slouch at mopping up free radicals! Here we go:

Spicy anti-oxidant lamb burgers

• 1 pound ground lamb
• 2 tablespoons chopped fresh mint leaves
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons minced fresh oregano
• 1 tablespoon minced garlic
• 1 teaspoon vinegar
• 1 teaspoon ground cumin
• 1 teaspoon maple syrup
• 1/4 teaspoon ground allspice
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 ounces feta cheese, finely crumbled

Preparation:

Put the meat in a large bowl, and pour in all the seasoning. Use a fork to mix it all well. When thoroughly mixed, should make 8-10 small patties. Grill the patties till cooked through. Enjoy in mini-pitta bread, with a strong stone-ground mustard, if you like.