Lamb Herb Burgers

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“Men like to barbecue. Men like to cook only if danger is involved.”
Rita Rudner, American Comedian

I was inspired to make my first lamb burgers when my friend, Rick, came to our house with a dozen from our local butchers. I loved them. So I always have a pack of lamb mince in the freezer during summer, so I can make these at any impromptu moment dependant on the weather.

Lamb Herb Burgers

Makes 8
795g (1lb 12oz) lamb mince * 2 tbsp fresh mint, chopped * 1 tbsp fresh chives, chopped * 1 tbsp fresh rosemary, very finely chopped * 1 tbsp dried thyme * 2 tbsp lemon juice * 85g (3oz) fresh breadcrumbs * 1 egg * salt & freshly ground black pepper * 8 barm cakes * 2 tomatoes, sliced * lambs lettuce leaves, for serving

Combine the lamb with the herbs, lemon juice, breadcrumbs, egg, salt and pepper. Mix well with your hands. Divide the mixture into 8 portions and shape into flat round patties. Cover and leave to chill in the fridge. Either cook on the barbecue or fry in a saucepan for 4 minutes each side until cooked through. Serve in between sliced barm cakes with a tomato, lambs lettuce leaves and Happy Slaw.

I have collated all my favourite recipes into one book FOOD FOR ALL OCCASIONS.

This recipe comes from the section OUTDOOR ENTERTAINING, a selection of easy recipes for the barbecue or when entertaining your guests at a garden party.


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