Lamb Burgers

by Helen Marshall

This is my go to absolute fave week day work lunch! I make a batch of the Lamb Burgers then freeze them. I thaw a burger, then re heat in the sandwich press for a quick lunch option! So good! Who needs a bun?

I first had this bun less burger made from beef mince at a local organic cafe – they called it ‘The Helen Burger’! Unfortunately that cafe is now closed, so I did my best to recreate it at home. I prefer lamb mince as it is just so tasty and barely needs anything added to make it yum.

Ingredients

  • 500g lamb mince
  • 1 4-inch sprig rosemary, chopped
  • 4 sprigs thyme, chopped
  • 1 tablespoon garlic powder
  • 1 pinch salt
  • 1 pinch ground black pepper

Optional to serve

  • sliced cheese – I love camembert or brie with this
  • onion jam
  • sprinkle of nuts and seeds
  • 4 thick slices tomato
  • cucumber, capsicum, carrot, avocado and/or whatever salady stuff you have on hand
  • spiralised beetroot (optional)
  • 1 cup mixed salad greens dressed with olive oil and balsamic

Method

  1. Preheat pan or BBQ for medium heat.
  2. Thoroughly mix lamb mince, rosemary, thyme, garlic powder, salt, and pepper together in a bowl, I do this by hand smushing it all together; shape into 4 patties.
  3. Cook the burgers until they are beginning to firm and are hot and slightly pink in the centre, about 5 minutes per side. Alternately, you can cook the burgers to your desired degree of doneness. Rest burgers while assembling toppings and salad
  4. Add salad greens to plate, then tomato, cucumber etc, then burger, top with cheese, onion jam, sprinkle on nuts and seeds and drizzle with olive oil and balsamic

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Top