| Barbeque Lamb and Feta Burgers |
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A very flavoursome Lamb burger for you to make and cook on the barbeque. |
KEY POINTS
| Preparation Time: | 10 mins | Cooking Time: | 8 - 10 minutes |
| How Difficult | Easy | Freeze? |
Yes-uncooked burgers |
| Servings |
8 burgers |
INGREDIENTS
The ingredients below will make approximately 8 lamb burgers
Click on the pictures to enlarge.
INGREDIENTS
| Ingredients |
Imperial |
Metric |
| Fresh lamb mince | 1 lb | 450 grams |
| Feta cheese crumbled | 8 oz | 225 grams |
| Garlic cloves, crushed | 2 | 2 |
| Spring onions finely chopped | 6 | 6 |
| Ready to eat prunes, chopped | 3 oz | 85 grams |
| Pine kernels, toasted | 1 oz | 25 grams |
| Fresh wholemeal breadcrumbs | 2 oz | 55 grams |
| Chopped fresh rosemary | 1 tbsp | 1 tbsp |
| Sunflower oil | 1 tbsp | 1 tbsp |
| Salt and pepper |
To serve
Fresh burger rolls if required, tomato ketchup and or
mustard.
Pre-heat the barbeque.
Method
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Place all the ingredients except the rosemary, into a large bowl, mix well breaking up any large lumps of lamb. Then add the rosemary, salt and pepper to the lamb mixture in the bowl. |
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Shape the mixture into equal sized burgers, cover and leave to chill in the fridge for at least 30 minutes. |
| On the pre-heated barbeque, place on the lightly oiled burgers and cook over the hot coals for 4 minutes before turning over. Brush with more oil and cook for an additional 4 minutes, or until cooked to personal preference. |
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Serve immediately in a burger bun if liked, or as we preferred by themselves with a tasty salad. Relax and enjoy the taste of summer. |
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