Lamb and mint burgers

Lamb and mint burgers

By
From
The Herb & Flower Cookbook
Serves
4
Cooking time
6 mins

Roast lamb and mint sauce is a classic Sunday combo, so it’s no surprise their flavours work well in a humble burger. The addition of the apple makes the patty juicy and sweet and the mint adds pep to this big slab of meat. They can be made several hours in advance and kept in the fridge, and once cooked will be delicious cold the next day too.

Ingredients

Quantity Ingredient
600g lamb mince
1 apple, peeled, cored and grated
1 onion, peeled and grated
2 tablespoons mint leaves, chopped
salt
black pepper
1 tablespoon olive oil

Method

  1. Place the lamb, apple, onion, mint and a little seasoning in a large bowl and, with clean hands, squish everything together until well combined. Divide the meat mixture into four equal balls, then squash them between your palms into patty shapes. Place the patties back in the bowl and drizzle them with a little oil, cover with foil and leave them in the fridge for at least 30 minutes to firm up.
  2. Place a large, heavy-bottomed frying pan over a high heat. Once it’s really hot, add the burgers and cook for 6–8 minutes. Flip them regularly and press down on them with a flat spatula to help squeeze out the fat as they cook. They are ready once both sides are starting to look well done and crisp. Remove from the pan and serve with a green salad, bread, potato salad and sauces.

Substitute the mint with...

  • Rosemary, lemon thyme or chive.
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