About the Recipe
This lamb burger recipe screams spring. ... And lamb is full of protein, which means even a few ounces of it can be filling.
Ingredients
40g toasted Pine Nuts
400g Lamb Mince
6 Sun-dried Tomatoes, chopped finely
50g Feta Cheese, crumbled
1 Tbsp Sun Dried Tomato Puree
Pinch of Chilli flakes
15g Mint leaves, picked and chopped finely
15g Parsley leaves, picked and chopped finely
2 Tbsp Mint Jelly
Sea Salt & freshly Ground Black Pepper
To Serve
4 Brioche Bread Buns
Mixed Salad leaves, plus a few chopped mint and parsley leaves
1 Red Onion, peeled and sliced
1 Beef Tomato, sliced
1 Lemon cut into wedges
Preparation
Place the lamb mince, Sun-dried Tomatoes, Feta cheese, Tomato puree, Chilli flakes, Pine nuts, Mint and Parsley leaves in a large bowl
Season with Salt & Pepper
Mix together well by hand and shape into 4 burgers
Set aside in a fridge for a couple of hours
Melt the Mint Jelly in a small pan with 2 tablespoons of water
Season Jelly with Salt & Pepper
Preheat the Grill and cook burgers for 4 minutes on each side
A minute before the end brush each burger with the Mint Jelly
Serve in the Brioche Buns with the Tomato, Red Onion and Salad leaves with a squeeze of lemon juice.