Quixotic minted lamb burger


Following on from the success of my Red Onion and Parsley Burger I decided to have ago at making a minted lamb burger.

As with the previous recipe I have used not used egg or similiar to bind the burger together, instead opting to form them together with a burger press (such as Kitchen Craft Hamburger Maker). You don't need one of these to make these burgers, just be very careful when cooking them else they may fall apart. Enjoy!


Makes about 4

  • 1 lb (450gm) minced lamb
  • 1 small-medium onion - Chopped finely
  • Small bunch of fresh mint - Dried will work, but fresh is better, aim for about 2 table spoons after chopping
  • Worcestershire sauce
  • Salt/pepper


Place the ingredients in a bowl, and season well with the salt, pepper and just a splash of Worcestershire sauce, not to much. Mix together until the ingredients are evenly distributed, if you don't you might end up with an all onion burger...

Form up your burgers either by hand, or preferably using a Burger Press. You should make between 3 and 5 depending on how much you add to each burger. You can cook them immediately, but I prefer to leave them overnight in the fridge, they tend to stay together better then.

For the best flavour cook on a hot grill, or BBQ. Serve in a bun with a dollop of tomato relish, and some crunchy salad.

This page last modified Friday, 05-Mar-2010 17:39:51 CET.