Lamb & Mint Burger

Lamb & Mint Burger

A twist on the traditional beef burger and a pleasant change from the normal beefy fare!
ServesPrep / Cooking TimeDifficulty
6 45 minutes plus marinading 1

Marinading the meat overnight means that it tenderises the meat and also all those lovely spices become locked into the lamb.



500g lean lamb, cubed
25ml olive oil
5 slices of bread
1 medium egg
A handful of fresh mint, chopped
1 sprig of rosemary
6 burger buns
For the Marinade:
Juice and zest of one lime
125ml olive oil
2 cloves of garlic, crushed
1 tsp cumin seeds,lightly crushed
1 tsp coriander seeds, lightly crushed
A handful of fresh mint, chopped
1 medium white onion, roughly chopped


  • Place the lime juice, zest, olive oil, garlic, spices and onion into a large airtight container.
  • Put the lamb into the box, secure and shake the lamb around in the box until it is well coated.
  • Place in the fridge and allow to marinade for 2 hours or preferably over night.
  • Place the bread into a food processor and blitz until it forms breadcrumbs.
  • Remove from the processor and set aside.
  • Place the contents of the marinade into a sieve and drain as much of the liquid away as possible.
  • Discard the marinade.
  • Place the meat into the food processor, along with one egg and zap until combined and smooth.
  • Add the breadcrumbs, along with the rosemary and extra mint and zap again until combined.
  • Using your hands, make 6 large round balls with the burger mixture.
  • Using the palm of your hand, press into a burger shape until they are around 1-1.5" thick.
  • Allow to rest for 10 minutes in the fridge.
  • Preheat the barbeque or griddle until very hot and brush the burgers with the oil.
  • Turn the heat down to low and fry the burgers for around 10 minutes on one side.
  • Turn over and continue to cook for a further 8 minutes or until the lamb has cooked through.
  • To serve, simply place within a burger bun, add some mint sauce if you fancy it.
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