Name: Rosemary & garlic lamb burgers
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: Makes 8
Cuisine: British
Ingredients: 2 garlic cloves chopped; 4 tsp finely chopped rosemary needles; 1kg lean lamb mince (10% fat); 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

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Rosemary & garlic lamb burgers

Rosemary & garlic lamb burgers

Sara Buenfeld

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Makes 8

Easy

Prep: 25 mins

Cook: 10 mins - 15 mins

A star rating of 4.8 out of 5.17 ratingsRate

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

Freezable

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per burger

kcal212
fat13g
saturates6g
carbs0g
sugars0g
fibre0g
protein25g
salt0.89g

low

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.

Recipe from Good Food magazine, July 2011

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A star rating of 4.8 out of 5.17 ratings

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