|Preparation time:||15 minutes prep + 30 minutes chilling time|
|Cook time:||25 mins|
- 500g lamb mince (use organic if possible)
- 1 small handful of fresh mint, finely chopped
- 1 egg
- 1 small shallot, finely chopped
- 1 tbsp Dijon mustard
- 1 garlic clove, crushed
- A handful of breadcrumbs
- Salt & pepper to taste
- 1 tbsp olive oil
To serve and garnish
- 4 brioche buns, halved and toasted (we prefer the seeded variety)
- 2 slices of halloumi per burger, grilled
- Greens, such as rocket, watercress and spinach leaves
- 1 - 2 pickles, thinly sliced
- Tomato relish
Sweet potato fries
- 2 large sweet potatoes
- 2 tbsp of olive oil
- 1 tsp cinnamon
- 5 tsp smoked paprika
- Sea salt to taste
Pre heat the oven to 200°C (180°C fan forced).
Line an oven tray with baking paper.
Add all the burger ingredients except the olive oil to a large bowl. Mix well to combine and break down the lamb mince.
Once well combined, divide the mixture into four equal parts, rolling each into a ball. Place each ball onto the lined baking tray and flatten to shape into a large thick burger patty. Chill for approximately 30 mins.
Heat the oil in a pan and cook the burger patties for 3-4 minutes each side for medium, or 4-5 minutes for well done. Check patties with a skewer to see if they need more cooking time before removing from the pan.
Prepare the brioche buns by toasting them and topping with mayonnaise and greens of choice. Then add the cooked burger patty, followed by the halloumi, slices of pickle and some tomato relish.
Add the bun top and hold secure with a burger skewer. Serve immediately with the sweet potato fries.
Sweet potato fries
Cut the sweet potatoes into thick chips (the Robert Welch 14cm Cooks Knife is perfect for this). Place the chips into a bowl and add the olive oil, paprika and cinnamon. Toss well until evenly coated. Spread the chips out in a single layer on a large baking tray and cook for 25 minutes, turning halfway through.
Serve immediately with the lamb burgers.