Adding a sophisticated twist to traditional burgers, the succulent lamb is complemented by the subtle flavour of fragrant fresh rosemary and sweet apples.


  • 450g/1lb lean lamb mince

  • 1 garlic clove, peeled and finely chopped

  • 30ml/2tbsp freshly chopped rosemary

  • 1 medium cooking apple, peeled, cored and coarsely grated

  • Salt and freshly milled black pepper

  • Apple and Cider Relish:

  • 2 dessert apples, cored and finely chopped

  • 225g/8oz cherry tomatoes, halved

  • 1 small red onion, peeled and finely sliced

  • 2 sprigs fresh thyme

  • 50g/2oz sugar

  • 30ml/2tbsp balsamic vinegar

  • 150ml/¼pint cider


  • 1.

    In a large, shallow bowl mix all the burger ingredients together. Using slightly damp hands shape the mixture into 4 x 9cm (3½inch burgers). Cover and chill for 20 minutes.

  • 2.

    Prepare the apple relish; place all the ingredients into a large non-stick pan and gently bring to the boil. Reduce the heat and simmer for 20-25 minutes, stirring occasionally. Serve cold.

  • 3.

    Cook the burgers on a prepared barbecue or preheated grill for 6-8 minutes on each side until cooked and any meat juices run clear.

  • 4.

    Serve the burgers in rolls of your choice with salad leaves, onions and a spoonful of the relish.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 485kj
  • Fat Total 26g
  • Saturated Fat 11g
  • Protein 20g
  • Carbohydrate 42g
  • Sugar 34g
  • Sodium 899mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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