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Lamb burgers with gruyere and onion confit

Posted January 22nd, 2008 by uleen
in

Serving size: Serves 4
Cuisine type: Modern Australian
Special options: Kid friendly
Course: Lunch, Main, Snacks
Favourite flavours: Cheese, Easy recipes, Lamb


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

 


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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