Ingredients:
| Makes 8 burgers | |||
| Skewered Tomatoes | |||
4 |
skewers | ||
20 |
cherry tomatoes | ||
16 |
fresh or dry bay leaves | ||
| olive oil - drizzle | |||
| salt and pepper to season | |||
| Burgers | |||
800 |
g | (28 oz) Lamb mince | |
1 |
large onion finely chopped | ||
3 |
cloves garlic minced | ||
2 |
tbsp | fresh or dried herbs any of thyme, parsley, sage, oregano | |
50 |
g | (2 oz) parmesan cheeses grated | |
50 |
g | (2 oz) fresh bread crumbs | |
1 |
fresh green chilli, chopped (de-seeded if you like it mild) | ||
1 |
tbsp | Worcester sauce | |
Half |
cup | water |
Method:
-
Preheat the oven to 190 C, fan 170 C, 375 F, gas 5
-
Prepare the cherry tomatoes and corn and pepper salad. Skewer the cherry tomatoes and bay leaves alternately. Drizzle with olive oil and a little sea salt and set aside or bake for 15 minutes.
-
Mix the burger ingredients in a bowl. Fry a spoonful of the mixture and test for flavour and adjust the seasoning to taste. Shape the mixture into burgers and chill until ready to use.
-
Brush both sides of the burgers with oil, cook on a hot griddle for 2 minutes each side, then finish them off in the oven for about 8 minutes until just cooked through. Cover loosely with foil and rest for 5 minutes before serving.
Serving Suggestion:
Try serving with a dollop of Shito (book, page*) or another hot pepper sauce.
Tips
Using half quantities of lamb and beef provides a subtle change of taste.
For a subtle difference first fry the onions, garlic and chilli until soft, then mix in with the lamb mince.
