These are the perfect burger. They’re juicy and full of flavour yet they hold their shape.
Minimally seasoned with garlic and herbs to let the taste of lamb shine through they can be served in a variety of ways; with tzatziki and greek salad, with gyros or kebab toppings, with traditional burger accompaniments like fried eggs, salads, and sauces, or with any vegetable side dish…even Swedish braised red cabbage.
2 cloves garlic, finely chopped
1 tablespoon fresh mint, or other fresh herbs, finely chopped
1/2 teaspoon salt
optional 1 heaped tablespoon almond flour
500g (1.1lb) lamb mince
1 tablespoon lard, ghee, or butter, for frying
Chop the garlic and mint, either using a kitchen scissors over the mixing bowl or a knife and chopping board. Add the salt, egg and almond flour to the bowl and mix thoroughly. Mix through the lamb with your hands or with a spoon.
Heat a frying pan over medium-high heat. Add the lard and swirl it around to coat the base of the pan as it melts. Quickly form the lamb mixture into patties, making an indent with your thumb in the middle of each one (this makes for more even cooking, and less puffing up in the middle), add them one by one into the hot fat and cook until the bottoms are browned, then flip over and cook the other side, until cooked through.