For the burgers
- 2 garlic cloves, chopped
- 4 tsp finely chopped rosemary needles
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 1kg lean lamb mince (10% fat)
A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…
- ciabatta rolls or French bread
- 3 red onions,sliced and tossed with 1 tbsp each balsamic vinegar and olive oil
- sliced tomatoes
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- good handful rocket
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
Crush the garlic, rosemary, 1 tsp salt and ½ -1 tsp pepper with a pestle and mortar to make a paste. Add to the lamb and mix in well with your hands. Don’t overwork the meat or you will toughen it.
Divide the mixture into 8, then shape into round burgers. If eating now, heat a barbecue or grill and cook for about 8-10 mins, turning frequently, until cooked to your liking. Split the rolls or bread, toast lightly on one side, spread with mayo, then add the burgers and the balsamic onions, tomatoes and rocket.
Grab a burger straight from the freezer!
To freeze, wrap burgers individually in foil or cling film so that they don’t stick together. Will freeze for up to 3 months. Barbecue or grill from frozen for 12-15 mins, turning them often.