Recipe

Herby Lamb Burgers

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Herby Lamb Burgers

Lamb burger flavoured with fresh mint and parsley, served on a freshly baked ciabatta roll with artisan style homemade beetroot pickle.




Ingredients to serve 2

  • 250g x lamb mince
  • ½ x red onion
  • 5g x fresh parsley – chop finely
  • 5g x fresh mint – strip leaves & chop finely
  • 60ml x beetroot chutney
  • 2 x 4 ciabatta rolls
  • 20g x rocket
  • . x olive oil, salt and pepper (from your pantry)

Ingredients to serve 4

  • 500g x lamb mince
  • 1 x red onion
  • 10g x fresh parsley – chop finely
  • 10g x fresh mint – strip leaves & chop finely
  • 120ml x beetroot chutney
  • 4 x 4 ciabatta rolls
  • 40g x rocket
  • . x olive oil, salt and pepper (from your pantry)

Method

Step 1

Preheat oven to 180⁰C. Bake the ciabatta rolls for 10 minutes.

Step 2

Prepare all ingredients as indicated above.

Step 3

Cut a few fine red onion slices and save these for the garnish later. Finely chop the onion (see quantity above).

Step 4

Place these ingredients in a large bowl: lamb mince, onion, parsley, mint, freshly ground salt and pepper. Mix well – you can use your hands to combine ingredients. Divide the mixture and shape into thick burger patties. Rub olive oil over each burger.

Step 5

Place a large griddle or frying pan on high heat. Place the burgers in the hot pan sear for a minute or so either side until nicely browned. Then turn the heat down to medium and cook for 10 minutes on each side until cooked through.

Step 6

To serve, cut the ciabatta rolls in half. In the bottom half of the roll place some rocket and a burger patty. Top with a dollop of beetroot chutney and a few onion slices.