Recipes, Mutton Recipes

Coronation mutton burger

By

Coronation mutton burgers pay homage to King Charles III’s love of mutton meat, whilst also invoking the cherished flavours of coronation chicken from our youth. These rich, deep burgers blend minced mutton with dried apricots, capturing the essence of everyone’s favourite cold meat salad or sandwich filling. Ideal for any long weekend gathering, these burgers were initially made as a special release for the coronation bank holiday weekend in May 2023. Inspired by the iconic chicken dish that adorned the Coronation of Elizabeth II, this mutton burger recipe features a blend of curried mayonnaise, flaked almonds, dried apricots, and a touch of mango chutney — reminiscent of the classic hit list. With these ingredients, along with a few other additions, I’ve created a burger that is not only delicious but also evokes a sense of nostalgia.

Serves 4

Ingredients

Method

  1. Put the cabbage, carrot, juice from the lemon, a pinch of salt, and a tablespoon of olive oil in a bowl and mix together well. Leave to sit.
  2. Mix 2 level tablespoons of the curry powder with the mayonnaise and set to one side.
  3. Season the burgers well with fine sea salt.
  4. Preheat your oven to 180°C
  5. Set a large cast-iron skillet over a high heat with a small splash of oil. One by one, fry the burgers for 60 seconds on each side, making sure they achieve a good colour.
  6. Transfer the burger to an oven-proof tray and place in the oven for 2-3 minutes.
  7. Cut the burger buns in half and toast lightly.
  8. Add the flaked almonds and the coriander to the cabbage and carrots, mix together and check for seasoning, adjusting if necessary.
  9. Spoon a dollop of the mayonnaise on the bottom of the burger, then a spoonful of the cabbage, then the burger, then a dollop of mango chutney. Lid on and in your mouth.

Shop the ingredients

For 15 years George worked in some of London’s most loved restaurants, including Padella and Primeur, and had a 5-year stint as Head Chef at the Garden Museum Café. George earned rave reviews for his simple, thoughtful cookery, his dishes were firmly rooted in the classics, and always paid homage to the produce. In 2021 George realised a long-held ambition and released his first cookbook entitled, A Year In The Kitchen. It celebrates the annual cookery cycle, taking readers on a journey through the British seasons, showcasing native produce, and inspiring year round creativity. In 2022 George left London behind, and moved back home to Yorkshire. His passion for seasonal cookery and reverence of quality British ingredients proved that for George, home is where the heart is. Like his food, George is led by the seasons, he’s open to new opportunities, and always following his heart.