Recipe: Lamb and Rosemary Burgers
Prep time: 10 min, plus cooling, plus 30 min chilling
Cook time: about 15 min
1 tablespoon olive oil
1 leek, white part only, finely chopped
1 large green capsicum, seeded and finely diced
2 cloves garlic, finely chopped or crushed
2 tablespoons finely chopped fresh rosemary
500 g lamb mince
1 medium egg yolk
1¼ cups (100 g) fresh breadcrumbs
salt and pepper
- Heat the oil in a saucepan over medium heat. Add the leek, capsicum and garlic. Stir well and cook, stirring occasionally, for about 10 minutes, or until tender. Add the rosemary and remove from the heat. Allow to cool.
- Mix the lamb, beaten egg yolk and breadcrumbs with salt and pepper to taste. Add the cooked vegetables, scraping any juices from the pan and mix with the meat mixture until combined. Divide into 8 equal portions.
- Using wet hands, mould a portion of mixture into a ball before flattening it into a burger about 9 cm in diameter. Repeat with the remaining mixture to make 8 burgers. Transfer to a plate, cover and refrigerate for 30 minutes.
- Lightly oil a barbecue hotplate or grill rack and preheat the barbecue to medium-high heat. Cook the burgers on the hotplate or grill rack over direct heat for about 5-7 minutes on each side, or until well browned and cooked through.