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Rosemary & garlic lamb burgers

Rosemary & garlic lamb burgers

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Rating: 5 out of 5.10 ratings
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  • 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
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Ingredients

For the burgers

To serve

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

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Overall rating

Rating: 5 out of 5.10 ratings

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