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  • Writer's pictureJayne Avery

Lamb and Rosemary Burgers

Updated: Jul 11, 2021

Serves 3/4




500g lamb mince

1 egg - beaten

1 clove garlic, crushed

1 tbs chopped fresh rosemary

1 tbs chopped fresh parsley

1 tbs chopped fresh thyme

1 tbs chopped fresh chives - onion and/or garlic

¼ tsp garlic salt

Ground pepper



  1. Place the mince in a large mixing bowl

  2. Add the beaten egg and mix together

  3. Add all the chopped herbs, crushed garlic, garlic salt and a couple of turns of black pepper

  4. Mix thoroughly together

  5. Divide into 4 or 6 rounds (I use disposable thin latex gloves for this)

  6. Place onto a baking tray and flatten slightly

  7. Keep in the fridge if you wish to save until later or freeze

  8. To grill - place them under a hot grill, about 220 degrees, for about thirty minutes, turning over half way.

Always check the middle to make sure they are

cooked through before removing.


These go extremely well with my Mint and Marigold yoghurt dressing. 


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