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Byrgers Rwdan, Rhosmari ac Oen (Swede, Lamb and Rosemary Burgers)

Byrgers Rwdan, Rhosmari ac Oen (Swede, Lamb and Rosemary Burgers) is a traditional Cymric (Welsh) recipe (based on a Victorian original) for a classic lightly-spiced burger patty made from lamb, rosemary and swedes (rutabagas). The full recipe is presented here and I hope you enjoy this classic Welsh version of: Swede, Lamb and Rosemary Burgers (Byrgers Rwdan, Rhosmari ac Oen).

prep time

15 minutes

cook time

10 minutes

Total Time:

25 minutes

Serves:

Rating:

Tags : Lamb Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Dyma rysáit hen ffasiwn (rysáit Fictoraidd ar gyfer pati cig oen a thatws wedi'i gratio) sy'n cael ei gyfoesi i'r oes fodern. Rhoddir swêd yn lle'r daten, ychwanegir ychydig o grwst wedi'i gratio gan fod hyn yn helpu i ddal pethau gyda'i gilydd (yr un syniad â briwsion bara) a daw'r blasau o sesnin y crwst. Darbodus, cyflym iawn i'w wneud a blasus. Gweinwch gyda byns a salad.

Cynhwysion:

1 nionyn coch bach
225g Briwgig Oen
½ rwdan fach, wedi'i gratio'n fras
25g Crwst Garlleg a Rhosmari (h.y. 25g o grwst byr wedi'i gymysgu â llwy de o garlleg a rhosmari yr un), wedi'i oeri a'i ratio'n fân
1 ewyn o arlleg

Dull:

Cynheswch eich gril yn uchel. Leiniwch rac gril neu hambwrdd pobi gyda ffoil ac irwch yn ysgafn. Torrwch y nionyn yn fân a'i roi mewn powlen gyda'r briwgig, rwden, garlleg wedi'i gratio a chrwst rhosmari ac ychydig o bupur du. Cymysgwch yn dda â dwylo glân nes eu bod wedi'u cyfuno'n gyfartal. Rhannwch y cymysgedd yn chwarteri a siapiwch bob un yn bêl. Gwastadwch yn fyrgyrs tenau. Griliwch y byrgyrs am 5-7 munud bob ochr nes bod y cig oen wedi coginio drwyddo heb unrhyw gig pinc yn weladwy.

English Translation

This is an old-fashioned recipe (actually a Victorian recipe for a lamb and grated potato patty) that's brought into the modern age. Swede is substituted for the potato, a little grated pastry is added as this helps to hold things together (the same idea as breadcrumbs) and the flavours are from the seasoning of the pastry. Economical, really quick to make and tasty. Serve with buns and a salad.

Ingredients:

2 small red onions
225g Minced Lamb
½ small swede (rutabaga), coarsely grated
25g Garlic & Rosemary Shortcrust pastry (ie 25g pastry mixed with a teaspoon each of garlic and rosemary), chilled and finely grated
1 garlic clove

Method:

Preheat your grill (broiler) to high. Line a grill rack or baking tray with foil and grease lightly.

Finely chop the onion and put in a bowl with the mince, swede, grated garlic and rosemary crust and a little black pepper. Mix well with clean hands until evenly combined. Divide the mixture into quarters and shape each into a ball. Flatten into thin burgers.

Grill the burgers for 5-7 minutes on each side until the lamb is cooked through with no pink meat visible.