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These delicious burgers can be enjoyed throughout the year and are not confined solely to the BBQ. They are quick and simple to make and are a nice alternative to beef.
- 500g minced lamb
- 80g onion (½) chopped finely
- 1 clove of garlic, crushed
- ½ tablespoon of chopped rosemary
- 1 whole egg
- 2 teaspoons of Dijon mustard
- 60g breadcrumbs
- 1 tablespoon olive oil
Preparation Time: 10 minutes plus 1 hour chilling
Cooking Time: 5 minutes
- Place all the ingredients except for the oil into a bowl.
- Mix everything together.
- Take small handfuls of the mixture and form into patties using your hands. Cover the burger patties with cling-film/plastic-wrap and put them into the fridge for an hour to firm them up.
- Heat the 1 tablespoon of oil in a large frying pan over a medium heat. When the oil is hot, put in the burger patties and fry them for 2 and a half minutes on each side.
- Serve as desired.
- Unlike, for example, a lamb chop, burgers made with shop-bought mince should be cooked all the way through (i.e. not pink in the middle). This is because ground/minced lamb has a larger surface area for bacteria to grow on and can therefore survive in the middle of the burger, whereas the inside of a chop has not been exposed and only the outside (which gets cooked) can come into contact with bacteria. However, if you mince your own lamb and use it straight away, it can be cooked so that it is slightly pink in the middle.