Green bean & mustard pickle
Got a glut of runner beans, or just fancy a twist on classic English piccalilli? This low-fat preserve is great with ham or in cheese sandwiches
Rosemary & garlic lamb burgers
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Makes 8
Skip to ingredients
For the burgers
- 2 garlic cloveschopped
- 4 tsp finely chopped rosemaryneedles
- 1kg lean lambmince (10% fat)
To serve
- ciabattarolls or French bread
- mayonnaise
- 3 red onionssliced and tossed with 1 tbsp each balsamic vinegar and olive oil
- sliced tomatoes
- good handful rocket
Nutrition: per burger
- kcal212
- fat13g
- saturates6g
- carbs0g
- sugars0g
- fibre0g
- protein25g
- salt0.89glow
Method
step 1
Crush the garlic, rosemary, 1 tsp salt and ½ -1 tsp pepper with a pestle and mortar to make a paste. Add to the lamb and mix in well with your hands. Don’t overwork the meat or you will toughen it.
step 2
Divide the mixture into 8, then shape into round burgers. If eating now, heat a barbecue or grill and cook for about 8-10 mins, turning frequently, until cooked to your liking. Split the rolls or bread, toast lightly on one side, spread with mayo, then add the burgers and the balsamic onions, tomatoes and rocket.
