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Byrger cig oen a bara lawr gydag awch iogwrt â mintys (Lamb and Laverbread Burger with Yoghurt and Mint Relish)

Byrger cig oen a bara lawr gydag awch iogwrt â mintys (Lamb and Laverbread Burger with Yoghurt and Mint Relish) is a traditional Cymric (Welsh) recipe for a classic burger of lamb, breadcrumbs, onion and laver bread served with a yoghurt and mint relish. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Lamb and Laverbread Burger with Yoghurt and Mint Relish (Byrger cig oen a bara lawr gydag awch iogwrt â mintys).

prep time

10 minutes

cook time

15 minutes

Total Time:

25 minutes

Serves:

4

Rating:

Tags : Herb RecipesLamb RecipesMilk RecipesBritish RecipesCymric/Welsh Recipes

Original Recipe

Dyma rysáit ffermdy i wneud byrger (ar wahan i'r bara lawr) o gig oen (gallwch wneud byrgers eidion neu gig carw yn yr un dull). Am amrywiaeth gellwch gymeryd tua 75g o gaws Cymraeg (Caerffili neu amrywiaethau Llŷn fel enghraifft) gan eu dorri'n giwbiau bychan a'u cymysgu gyda'r cig. Mae llong llwy de o lasiau fel teim i'r eidion a'r carw yn ychwanegiadau da hefyd.

Cynhwysion:

500g briwgig cig oen
½ nionyn bach, wedi’i dorri’n ddarnau mân
50g briwsion bara
1 wy
1 llond llwy fwrdd bara lawr
1 llond llwy de halen môr
2 lond llwy fwrdd mint ffres, wedi’i dorri’n fân (neu 1 llond llwy fwrdd mint sych)

Ar gyfer yr awch Iogwrt:
200ml iogwrt Groegaidd
Dwy domato hirgrwn, wedi’u torri’n giwbiau
1 lemwn, croen wedi ei ratio'n fân
2 lond llwy fwrdd mint ffres, wedi’i dorri’n fân
2 shibwnsyn, wedi’u tafellu
1 ewin garlleg wedi’i wasgu
2 lond llwy de finegr gwin gwyn
1 llond llwy fwrdd olew olewydd
halen a phupur du

I’w weini:
4 bynsen bara wedi’u tostio neu eu radellu
Dail letys, tafelli tomato, nionyn a chiwcymber
tafell o gaws

Dull:

Rhowch y briwgig mewn powlen fawr ac ychwanegu’r winwnsyn, y briwsion, y bara lawr, yr wy, yr halen a’r mint a’u cymysgu’n dda. Rhannwch y gymysgedd yn bedwar a gwneud byrgers. Rhowch nhw yn yr oergell nes byddwch yn barod i’w coginio. Cynheswch badell ffrïo neu radell dros wres cymhedrol a ffrïo’r byrgers ar wres canolig am ryw 4-5 munud ar bob ochr, neu nes y byddant yn euraidd ac wedi coginio trwyddynt. Yn y cyfamser, cymysgwch yr iogwrt, y tomatos, y lemon, y mint, y shibwns, y garlleg, y finegr a’r olew. Sesnwch â halen a phupur. Gweinwch y byrgers yn y bara cynnes wedi’i dostio gyda’r salad ac ychydig o’r awch iogwrt a mintys ar yr ochr neu mewn desgil.

English Translation

This is a farmhouse recipe for making a burger (with the exception of the laverbread) from lamb (you can also make burgers from beef or venison in the same manner). As a variation you can take 75g of Welsh cheese (Caerphilly or one of the variations of Llŷn cheeses as an example), dicing it into small cubes and mixing with the meat. A teaspoon of herbs like thyme are also good with the beef or venison.

Ingredients:

500g minced (ground) lamb
1/2 small onion, finely chopped
50g breadcrumbs
1 egg
1 tbsp laverbread
1 tsp sea salt
2 tbsp fresh mint, finely chopped (or 1 tbsp dried mint)

For the Relish:
200ml Greek yoghurt
2 Roma tomatoes, diced
finely-grated zest of 1 lemon
2 tbsp fresh mint, finely chopped
2 spinach leaves, shredded
1 garlic clove, crushed
2 tsp white wine vinegar
2 tsp olive oil
salt and black pepper

To Serve:
4 burger buns, toasted or griddled
lettuce leaves, slices of tomato, onion and cucumber
slice of cheese

Method:

Place the mince in a bowl, add the onion, breadcrumbs, egg, laverbread, salt and mint and mix thoroughly to combine. Divide the mixture into four equal portions and shape into burger patties. Sit on a plate and chill in your refrigerator until needed.

Place a frying pan or griddle pan over medium heat and use to fry the burgers for about 4-5 minutes a side until golden brown and cooked through.

In the meantime, mix together the yoghurt, tomatoes, lemon zest, mint, spinach, garlic, white wine vinegar and olive oil. Season to taste with salt and black better and beat to combine.

Serve the burgers in the warmed buns with the salad, a slice of cheese and with the mint relish on the side or to accompany in a bowl.