LAMB BURGERS WITH SALTED CHILLI AND MAPLE GLAZE

The glaze on these burgers is my go-to sauce when I want a quick, delicious taste bomb. I brush it on sausages, all meat and hearty vegetables such as mushrooms and eggplant after cooking.

LAMB BURGERS

½ cup panko breadcrumbs ⅓ cup milk 500 grams lamb mince

2 spring onions, very finely chopped

¼ cup parsley, finely chopped 1 large egg yolk, size 7

1 tablespoon American mustard

2 teaspoons Worcestershire sauce

1 teaspoon each smoked paprika and sea salt

¼ teaspoon ground allspice 3 tablespoons maple syrup 1 teaspoon sea salt flakes 2 tablespoons butter

2 tablespoons American-style hot sauce or Tabasco sauce

1 teaspoon American mustard

TO ASSEMBLE

8 small slices aged cheddar cheese

8 small burger buns, halved, toasted and buttered

mayo and American mustard for spreading

lettuce, zucchini pickles and sliced beetroot

GLAZE: Put all the ingredients in a small saucepan and bring to the boil. Simmer for 1 minute then set aside to cool. The glaze can be made 4 days ahead of using.

BURGERS: Stir the breadcrumbs and milk together in a large bowl and leave for 5 minutes. Add all the remaining ingredients and combine well. Form into 8 thick patties slightly larger than the buns. Cover and refrigerate if not cooking immediately.

Cook the burgers on a grill pan or sauté pan over a medium heat for about 4 minutes each side or until cooked through. Place a slice of cheese on each burger. Cover and leave until starting to melt.

TO ASSEMBLE: Spread the bun bases with mayo and mustard then layer with lettuce, pickles, beetroot and a burger. Spoon over some glaze then add the bun tops. Serve the remaining glaze separately. MAKES 8 SMALL BURGERS OR 4 REGULAR ONES