Rhubarb and Hibiscus Spritz with Lamb Burgers

Join us for Sips and Nibbles, our collaboration with chef Julius Roberts and Sapling Spirits. In this series, we’ll showcase eco-friendly cocktails paired with easy-to-make seasonal recipes. For our first pairing, we’ve created a refreshing Rhubarb and Hibiscus Spritz with locally sourced ingredients, matched perfectly with a tender, flavourful Lamb Burger straight from the farm.

Rhubarb & Hibiscus Spritz

Spiced Lamb Burgers with Minty Tzatziki, Red Onions & Sumac

For the Burgers 
500g Quality lamb mince
1 Small white onion
A tbsp of Baharat spice mix (ras el hanout also great)
1 small Clove of garlic
A small bunch of parsley

For the Tzatziki 
1 large Cucumber
200ml Natural yoghurt
A bunch of mint, picked and finely chopped
Half a small clove of garlic
Olive oil
 
1 Red onion
2 Tsp sumac
1 Lemon
 4 Burger buns


Start with the lamb mince, add to a bowl and grate in the onion and garlic. Finely chop the parsley and add with the Baharat spice mix. Season well, mix together and fry a little ball, so that you can have a taste and check the seasoning. Roll the rest of the mixture into four balls and flatten into thick patties. Set to one side.

Cut the cucumber in four lengthways, then slice thinly. Place in a bowl, spoon over the yoghurt, add a small handful of mint, grate in the garlic and drizzle with olive oil. Season with salt and mix well, taste and adjust as necessary.

Finely slice the red onion, place in a bowl, season with salt and squeeze over half a lemon. Leave for 10 minutes. Then add the sumac and have a taste. It should be tangy and delicious. 

Fry the lamb burgers with a tiny splash of olive oil. They will release a lot of fat, so you just need enough to get started. You’re looking for caramelisation on each side but blushing pink within. When done, leave to rest on one side, pour off the fat from the pan and toast the buns in the same pan. 

Assemble, and enjoy!