PESTO LAMB BURGERS

45 MINS

These are so simple that the kids can get involved too. The recipe makes four large burgers, but you could easily use it to make eight smaller ones, if preferred. The pesto flavour is quite mild, so add the extra tablespoon if you really love it.

MAKES4

(or 8 if making smaller

burgers)

For the pesto lamb patties — 800g minced lamb

— 2 garlic cloves, crushed — 2-3 tbsp pesto

For the quick balsamic onion relish

— 2 onions, halved and thinly sliced

— 1 tbsp olive oil

— 1 tbsp balsamic vinegar — 2 tsp sugar

To serve

— 4 burger buns or soft rolls (8 if making smaller burgers)

— mayonnaise (optional) — crisp lettuce leaves — sliced tomato

— sliced cucumber

Put the lamb, garlic and pesto into a large bowl, and season with salt and freshly ground black pepper. Use your hands to combine well.

Divide the lamb mixture into four portions (or eight if making smaller burgers), then shape into patties. The burgers can be prepared ahead and stored in the fridge or a cool box, if desired.

To make the onion relish, place the onion in a bowl, add the oil and toss to coat. Place on to a hot barbecue flat plate, or in a frying pan over a fire or gas cooker, and cook for about 10 minutes, stirring regularly so it softens and turns golden brown but doesn’t burn.

Scoop the onion into a pile, pour over the vinegar and sprinkle over the sugar. Mix together using a fork or tongs and cook for a further 6-8 minutes.

Cook the patties on a barbecue or on a grill rack over a fire for about six minutes on each side, or 4-5 minutes on each side if making smaller burgers.

To assemble the burgers, split the buns or rolls and toast them, cut-side down, for

1-2 minutes to warm through. Spread with mayonnaise, if desired.

Serve each burger inside a bun with as much lettuce, tomato and cucumber as desired, topped with the balsamic onion relish.