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Lamb burgers with gruyere and onion confit

Lamb burgers with gruyere and onion confit
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If you like lamb and like burgers, this recipe from Luke Mangan is your perfect match.

Ingredients

  • 300g lamb offcuts (or lamb mince)
  • 1 shallot
  • ¼ bunch mint
  • 1 egg
  • 2 tsp sea salt
  • 2 tsp dried chilli flakes
  • 1 tbsp armagnac
  • 30 ml oil
  • 150 g gruyere
  • 1 loaf turkish bread
  • 4 tbsp onion confit
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Method

  1. Trim sinew and most of the fat from the lamb and mince in a food processor. Finely dice shallot and chop mint; add these to the mince. Add the egg, salt, chilli and Armagnac.
  2. Divide mix into 4 and roll into balls, and then slightly squash down. Cook the burgers in a frying pan with a little oil (or on the barbecue) for 4 minutes on each side. Slice cheese into four and put a slice of cheese on each burger.
  3. Serve burgers on toasted Turkish bread with onion confit.
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