The BBC Good Food logo
Rosemary & garlic lamb burgers

Rosemary & garlic lamb burgers

By
A star rating of 4.7 out of 5.12 ratingsRate
loading...
Magazine subscription – choose a brand-new cookbook from Jamie Oliver, Mary Berry and Nadiya Hussain
  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Makes 8

Tuck these away ready for a barbecue as they cook beautifully from frozen

  • Freezable
Nutrition: per burger
HighlightNutrientUnit
kcal212
fat13g
saturates6g
carbs0g
sugars0g
fibre0g
protein25g
low insalt0.89g
Advertisement

Ingredients

For the burgers

  • 2 garlic cloves , chopped
  • 4 tsp finely chopped rosemary needles
  • 1kg lean lamb mince (10% fat)

To serve

  • ciabatta rolls or French bread
  • mayonnaise
  • 3 red onions ,sliced and tossed with 1 tbsp each balsamic vinegar and olive oil
  • sliced tomatoes
  • good handful rocket

Method

  • STEP 1

    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.

  • STEP 2

    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.

RECIPE TIPS
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.

Goes well with

Recipe from Good Food magazine, July 2011

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.7 out of 5.12 ratings
Advertisement
Advertisement
Advertisement

Sponsored content