Lamb burger with baby marrow fries
Homemade burgers are always the best.
- 500 g lamb mince
- 4 spring onions, finely chopped
- 30 ml chopped parsley
- 10 ml chopped mint
- salt and freshly ground black pepper to taste
- oil for frying
- 4 baby marrows, cut into thin strips
- 65 ml cake wheat flour
- 4 burger buns
- 4 slices cheddar cheese
- 4 leaves butter lettuce
- 2 medium tomatoes, sliced
- ½ red onion, sliced into rings
- 250 g streaky bacon, lightly grilled
- salt and freshly ground black pepper
Preheat the oven to 200°C.
To prepare the burger patties, place mince in a large bowl and season with salt and pepper.
Add spring onions and herbs, and mix until well-combined.
Divide the mixture into 4 patties and wrap each in cling film.
Place in the fridge for 1 hour – this will firm up the burgers and prevent them from falling apart during cooking.
Remove the patties from the fridge.
Heat oil in a frying pan, add the burgers and cook for 2-3 minutes on each side.
Set aside to rest.
Coat baby marrow strips with flour and deep fry in hot oil until crisp.
Drain on paper towel.
To assemble the burgers: cut each bun in half and lightly toast.
Add the lettuce, tomato and onions to one half, top with the patty and cheese, followed by the grilled bacon.
Cover with the other half of the bun.
Serve with baby marrow fries.