Rosemary & garlic lamb burgers

Name: Rosemary & garlic lamb burgers
Yield: Makes 8
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

30-60 minutes 400 kcal or less barbecue barbeque bbc good food magazine july bbq burgers ciabatta diner dinner freezer garlic clove garlic cloves herbs kids lamb lamb mince lunch mains make ahead mayonnaise red onion red onions rocket rosemary summer super supper tomato tomatoes

N/A

Makes 8

Source

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

Method

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.

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.