Ingredients
500g minced lamb
1 red onion
3 large garlic gloves
1 egg
a good handful of fresh mint
a teaspoon of fresh rosemary
half a fresh red chilli
a handful of Japanese breadcrumbs
Salt and pepper
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Method
These are super simple burgers to make- perfect for the summer months and they will certainly make the boys wink.
Place the mince into a large mixing bowl. Finely chop the garlic and one small red onion- no need to be super neat. Add these to the meat. Personally, I don't cook the garlic and onions prior to adding to the burgers as I have never had a problem with them being raw or crunchy once the burgers have been cooked but hey whatever floats your boat!
To this you want to add one egg (make sure to keep your eggs at room temperature and NEVER in your fridge!) a good handful of finely chopped mint, the teaspoon of fresh rosemary, half a red chilli (up to you whether you want to keep the seeds in to pack an extra punch), the handful of Japanese breadcrumbs (I use these as I find it adds to the texture rather than just acting as a combining agent) then it's over to the seasoning- a good grinding of pepper and sea salt.
Leave the utensils in your drawers- it's time to get in there with the utensils you were born with; your hands! Make sure to mix for a good minute as this will ensure all the ingredients are probably combined. You will see and feel that the ingredients will come together. Split the mixture into 4 patties and place in the fridge to set. Leaving them in the fridge for a minimum of 1 hour will help the burger to stay together during cooking.
Now it's time to light the barbecue- please, please make sure the coal is white unless you want your burgers to look like lumps of coal!
After they've taken a good grilling- why not add a little raw beetroot and tomato to your burger bun, a little helping of mayonnaise and a few salad leaves. Maybe a little of my Chunky Monkey Slimmer's Slaw (recipe to follow) to the side of your plate. You know it's right!
Enjoy!
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