Nothing compliments lamb like the woodsy flavour of rosemary. These burgers are easy to make.
- Lean Lamb - 1 kg mince (10% fat)
- Fresh/Frozen Garlic Cloves - 2, grated
- To Serve
- Ciabatta Rolls or French Bread -
- Mayonnaise -
- Red Onions - 3, sliced and tossed with 1 Tbsp of Balsamic Vinegar with Garlic & Olive Oil
- Tomatoes - sliced
- Arugula - good handful
1) Rinse frozen cloves under warm water for about 5 seconds. Dry in a papertowel and grate while partially frozen for easy handling. Crush the garlic, rosemary, 1 tsp salt and 1/2-t 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.
2) Divide the mixture into 8, then shape into round burgers. If eating now, heat a barbeque or grill and cook for about 8-10 minutes, turning frequently, until cooked to your liking.
3) Split the rolls or bread, toast lightly on one side, spread with mayo, then add the burgers and the balsamic onions, tomatoes and arugula.
To freeze, wrap burgers individually in foil or cling film so that they don't stick together. Will freeze for up to 3 months.
Another delicious recipe from the kitchen of The Garlic Box