Vaguely Greek Burgers

This is a recipe for ‘lambburgers’ which tries to produce a very different flavour in a familiar package.

It is vital to note that this is lamb mince, not beef mince. I am quite certain that this won’t work properly with beef, pork or chicken mince.

1kg lamb mince
¼ cup chopped fresh sage
¼ cup chopped fresh spring onions
1 teaspoon fresh mint, chopped
1 teaspoon salt
1 teaspoon freshly ground pepper
2 eggs
½ cup breadcrumbs
1 green capsicum, finely chopped

Combine ingredients in a bowl and smoosh together into a nice firm burger mix. This is best done with your clean hands. Form into generous 1″ thick patties, remembering that they will shrink significantly when cooked. Cook in a pan, rather than a griddle, or on the flat solid plate of your BBQ. Little or no oil is needed, as the burgers will typically produce a fair bit of fat while cooking. It’s good to cook these longer and at higher temperatures than ordinary burgers, because caramelised lamb is a very fine thing. You can optionally add a bit of tasty cheese on top when you turn the burgers, to soften and melt.

Makes eight generous burgers.

To serve, your standard burger bun, with maybe lettuce, sliced fresh avocado and tomato. You can also go for a more non-standard burger: I’m fairly sure this would work with a little mint or coriander in the bun. Tomato sauce is right out.