• 125g Organic minced lamb

  • 1/4 Red pepper (cored, seeded and finely chopped)

  • 1 tablespoons of freshly chopped flat leaves parsley

  • 1/4 Onion (finely chopped)

  • 1/4 Ciabatta bread (cut in half length ways)

  • From the Store Cupboard

  • Pinch of Chilli powder

  • 1/2 tablespoon of Tomato ketchup

  • 1/2 tablespoon of Extra virgin olive oil

  • Salt and pepper to taste

  • For the relish

  • 1/4 Onion (finely chopped)

  • 1/4 Red pepper (cored, seeded and finely chopped)

  • 1/2 Ripe plum tomato (seeded and diced)

  • 1/2 tablespoons of freshly chopped flat leaves parsley

  • From the Store Cupboard

  • 1/2 tablespoon of Olive oil

  • Pinch of Chilli powder

  • ¼ teaspoon of Sugar

  • 1/2 tablespoon of Red wine vinegar

  • To serve

  • 20g slice of Gruyere cheese

  • 30g  Baby Leaf Salad Leaves


  • 1.

    Place the minced meat in a large bowl with the red peppers, onions, chilli powder, ketchup and parsley. Season with salt and mix well with one hand until well combined.

  • 2.

    Divide the mixture into 2 balls and shape each ball into 3cm thick burgers.  (You can make thinner burgers if you need to cook them quicker.)

  • 3.

    To make the relish, heat the oil in a small frying pan. Add in the onions, peppers, tomatoes, sugar, chilli powder and vinegar. Season with salt and cook on a medium heat for 3 minutes until thickened. Stir in the parsley and leave to cool.

  • 4.

    Heat the olive oil in a large frying pan and cook the burgers for 6 minutes on each side for a medium cooked burger. Add 2 more minutes on each side for a well done burger.

  • 5.

    In the meantime place the ciabatta bread on a hot griddle pan and cook until golden and crispy on both sides. Cut the bottom and the top into two (4 pieces of bread in total).

  • 6.

    Arrange the griddled bread on warmed serving plates and place a lamb burger on each one with a slice of cheese on top. Spoon the relish over the top and serve with the salad leaves and a cold beer.

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