Thursday, 5 August 2010

Welsh lamb burgers with fresh mint and rosemary

Judging by my last shopping trip, Welsh lamb seems to be very much back on the shelves, at least at my local supermarket.  So, I couldn't resist picking up some minced lamb, which is great made into burgers.  Minced lamb has a fairly high fat content (around 20%) compared to minced beef, but this really helps to keep things like burgers moist when they cook.  Beef burgers can end up being a bit dry much more easily than lamb burgers.  Like nearly all of my recipes, this is really easy to do.  Simply place 500g of minced lamb into a large bowl:

 This was also a good excuse to use some of the herbs of been growing on my patio, so I picked a reasonable handful of mint leaves and a few sprigs of rosemary.  I then washed these and chopped them fairly finely before adding them to the meat in the bowl.  I also added a generous measure of freshly ground black pepper, a good pinch of salt, a finely chopped small onion and one egg.  The easiest way to mix this all together is by hand, so get stuck in!

 Now, heat some oil in a pan, to a fairly high heat, but not smoking.  Take small handfuls of the mixture and kneed them in your hands to a suitable 'burger' shape, making sure that they are not too thick.  Place these in the hot pan and fry for something in the region of 7 to 8 minutes per side.  The exact time will depend on how thick you make them, thinner ones will be quicker and fatter ones will take longer.  You can always cut one open when you think they are done, just to check.

 Serve!  Of course, burgers go well when in buns, but I didn't have any, so I had mine with potatoes and British corn on the cob.
Very tasty it was to!

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