Lamb Burgers

The idea with these burgers is that you can use dried of fresh herbs, whichever you happen to have. I rarely buy fresh mint but I do always have dried mint in the cupboard and mint sauce in the fridge! They are great for children or adults and if you are making them just for adults you could spice them up with a bit of finely chopped Red Chilli.

I made them in the food processor as I just found that a bit quicker and easier to do yesterday. Of course you could mix them by hand if you prefer. The processor means the consistency is less coarse so I suppose it just depends on how you like them. 

As I made them yesterday morning with 6 children running around, then fed those 6 children at speed so we could go back to the park, the serving was a bit 'rough and ready'. Thrown on a plate with Oven Chips and Beans!

This fed 6 children and 1 adult. So I would say it is enough for a family of 5.


Ingredients
400g Lamb Mince
Fresh Bread Crumbs. About one and a half slices / 90g
1 Red Onion, quartered (if mixing by hand then it should be chopped finely)
2 Cloves Garlic, sliced (as above, it should be crushed)
1 Egg, lightly beaten
1 tbsp Mint Sauce (use 2 tbsp Fresh Mint if you have it or 2 tsp dried mint)
2 tsp Dried Parsley (use fresh if you have it)
2 tsp Dried Oregano
1/2 tsp Cinnamon (optional)
Salt and Black Pepper

Method
Put the bread in a food processor and whizz in to breadcrumbs. Add the onion and garlic until they are all finely chopped. 

Add in the parsley, oregano and cinnamon (if using), then season and mix.

Add the mint sauce, egg and lamb and whizz up (not too long) until it is all thoroughly mixed.


Remove from the processor and roll in to balls, before flattening each one out slightly.   

Heat some oil in a frying pan and gently cook the burgers until browned on both sides. It will take about 10 minutes.

Serve in a burger bun (with a few rings of fried red onion) or with big fat chips!