Ingredients
1kg lamb mince
1 red onion
diced
3 cloves garlic
crushed
⅓ cup tomato sauce
1 tbsp worcestershire sauce
1 tbsp Dijon mustard
2 cups breadcrumbs
½ cup parsley
chopped
2 tsp salt
2 tbsp olive oil
rocket
for serving
mayonnaise
for serving
mozzarella cheese
grated, for serving
tomato sauce
for serving
8 rolls
Equipment
- 1 food processor
- 1 baking tray
- 1 baking paper
- 1 frying pan
- 1 griller
Instructions
- Preheat oven to 180C. Line a baking tray with baking paper and set aside.
- Place all of the patty ingredients, except the olive oil, into a food processor and process until combined. Form them into small patties.
- Heat the olive oil in a frying pan and fry each patty for 2 minutes each side to brown. Place on the baking tray and bake for 20 minutes.
- Preheat the griller.
- Split your buns and place the rocket on each one with a dollop of mayonnaise. Place a patty on top with a little cheese.
- Place under the griller for 3 minutes until the cheese is just melted.
- Add some tomato sauce to each burger and place the bun on top. Serve immediately.
Notes
Tip
If you try to fry these little lamb patties in the pan until cooked through they just dry out. Cooking them in the oven in bulk is a much faster way to feed a hungry crowd. You can brown these the day before and pop them into the oven when you are ready to eat.
Tip
Serve with a nice bowl of tzatziki beside these burgers. The dip matches very well with lamb flavours.
Tip
Be really careful to watch when you are melting the cheese. You want it just melted on your hamburger.
