Lamb burger


Best on the BBQ, and during summer when garden peas are at their best. Makes a good change from a shop bought burger.

500g minced British lamb
A bunch of fresh coriander
1 tsp ground cinnamon
1 tsp ground cumin
4 cm cubed fresh ginger
1 medium free range egg
1/2 a red chilli
2 gloves of garlic
1/2 a red onion
Plenty of salt and pepper

1 large avocado
150g British peas
A handful of fresh garden mint
A tablespoon of natural yoghurt
A handful of fresh coriander 

In a food processor, whizz together the red onion, garlic, coriander, chilli, ginger, cinnamon and cumin. Keep the texture a little chunky as it’ll give good bursts of flavour in the burgers.

Add that mixture to the ground lamb, season well with plenty of salt and pepper and combine everything with your hands, really making sure all the meat is well broken down and the flavours are evenly spread. You want to ‘knead’ the meat for a good couple of minutes. Whisk the egg with a fork and add it to the meat, mixing well.

Once it is all combined, shape the mixture into patties – there should be between 6 and 8. Cook the burgers on a rack over white hot coals for about 10 minutes on each side. These are best cooked over a proper fire, but a gas BBQ will do, as well as a hot griddle pan on the hob.

Whilst the burgers are cooking, make the guac. Start by cooking the peas in boiling water for a couple of minutes, then rinsing in cold water so they keep their green colour. Add these to a food processor with the avocado flesh, mint, coriander and yoghurt. Season well and blitz for no longer than one minute to keep it relatively chunky. 

The burgers should be done when they have a dark, slightly charred look to the outside. Even with lamb I like to keep my burgers a little pink and juicy on the inside. Technically it’s a no no, but they taste so much more delicious that way. Serve on toasted sourdough, or in a crusty burger bun with the fresh pea guac.