Lamb Burgers

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For the Burgers:

  • 450 gm lamb mince
  • 2 onions, finely chopped
  • 1 egg, beaten
  • Salt and black pepper to taste
  • 2 tbsp oil
  • 4 baps
  • A few lettuce leaves


For the Chilli ‘n’ Tomato Ketchup

  • 1 small onion
  • 1 garlic clove
  • 225g ripe tomatoes
  • ½ green pepper
  • 1 to 2 red chillis, deseeded and finely chopped (optional)
  • 1 tbsp tomato puree
  • 1 tbsp white vinegar
  • 1 tsp ground cloves
  • 1 tbsp clear honey



Preheat the grill 10 minutes before grilling the burgers. To make chili ‘n’ tomato ketchup, peel and crush the garlic cloves. Peel tomatoes, deseed and chop. Deseed and finely chop the green pepper. Place chopped onions, garlic, tomatoes, and pepper in a small pan. Add chillis, tomato puree, vinegar, and cloves, then, place over a gentle heat and stir in the honey. Simmer gently for 40 minutes or until mixture forms the consistency of chutney.


For burgers:

In a bowl, mix lamb mince, chopped onions, and beaten egg. Season to taste. Mix well, then, using your hands, shape into burgers. Lightly, brush the burgers with little oil and cook under a preheated grill for 5 to 10 minutes. Turn burgers over, brush again with little oil and cook for 5 to 6 minutes until cooked. Peel and slice the remaining onion, fry gently for 5 to 8 minutes, split baps in half and toast lightly. Sandwich lettuce, cooked burgers, onions and little ketchup between the baps, and serve.