Lamb and Rosemary Burgers
Updated: Mar 6
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
Place the mince in a large mixing bowl
Add the beaten egg and mix together
Add all the chopped herbs, crushed garlic, garlic salt and a couple of turns of black pepper
Mix thoroughly together
Divide into 4 or 6 rounds (I use disposable thin latex gloves for this)
Place onto a baking tray and flatten slightly
Keep in the fridge if you wish to save until later or freeze
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.