MINTY LAMB BURGER

Serves 4

450g/16oz/1lb lean lamb shoulder mince (ground lamb)

1 small onion, finely chopped

1 garlic clove, crushed

1 bunch of mint leaves, finely chopped Salt and black pepper

3 tbsp breadcrumbs

1 egg, lightly beaten

1 tbsp oil

To serve:

Sliced tomato

Fresh Mozzarella, sliced 4 crusty white bread rolls Iceberg lettuce leaves Tomato relish

1 Place the lamb, onion, garlic and mint leaves in a large mixing bowl. Season with salt and pepper and mix in the breadcrumbs.

2 Add the egg and bind the mixture together using your hands.

3 Once the mixture is well combined, cover with cling film (plastic wrap) and refrigerate for 20 minutes.

4 Remove the mixture from the fridge and shape into four evenly-sized burgers.

5 Heat the oil in a pan over a medium heat and cook the burgers for five minutes on each side or until cooked through.

6 Remove the pan from the heat and cover with a lid or some tin foil. Leave the burgers to rest for five minutes.

7 While the burgers are resting, garnish the plate with some of the tomato slices and the Mozzarella. Warm the rolls in the oven.

8 Serve the burgers on the rolls with the lettuce, tomato relish and sliced tomatoes.

Per Serving 611kcals, 23g fat (4.4g saturated), 66g carbs, 6.7g sugars, 36.9g protein, 22.3g fibre, 0.348g sodium