A different take on the Lamb burger with a tasty hit of Rosemary and Garlic.
This recipe has kindly been provided by chef Tom Welch of Wild Garlic
2 garlic cloves, chopped
4 tsp finely chopped rosemary needles
1kg lean mutton mince
ciabatta rolls or French bread
mayonnaise 3 red onions, sliced and tossed with 1 tbsp each balsamic vinegar and olive oil
good handful rocket
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 mutton and mix in well with your hands. Don’t overwork the meat or you will toughen it.
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.