Who doesn’t love to make their own burgers for the barbecue, such a great way to experiment with flavour pairings. I like loads of pepper in these lamb burgers to bring the meat to life, and don’t use anything to bind the ingredients together, preferring to rely on the quality of the meat to hold the burger. You can add breadcrumbs and an egg to the mixture if you prefer, being careful not to make it too wet.
250g lamb mince
8-10 mint leaves finely chopped
1 clove garlic finely chopped
1 spring rosemary – leaves finely chopped
½ tsp sea salt
20 turns black pepper
- Mix all the ingredients together in a bowl. Divide into four pieces, roll each into a ball and flatten to ½ inch thick patties.
- Cook for 4-6 minutes on each side, until cooked through, on a barbecue or under the grill.