I like beef burgers. I have made lots and lots of beef burgers — in fact, it was one of the first things I ever wrote up on the blog. But once you’ve found a beef burger formula you like, there’s not much more you can do. So I started playing with different types of meat.
Enter my lamb and leek burgers.
I feel very patriotic when I eat these. Lambs, along with Tom Jones and Doctor Who, are one of the best things to come out of Wales and leeks are one of the symbols of Wales, so I can totally get behind this recipe. Plus, it’s delicious.
My camera died just as I finished this, so the finished photo is awful. But please don’t let that put you off. It is a mega, mega burger.
- Two leeks, slice thinly
- 400g lean lamb mince
- 1 teaspoon of mustard
- 2 eggs
- A handful of fresh mint leaves
- Rocket, to serve
- 4 wholemeal rolls, to serve
- Fry the leeks in either butter or spray oil until soft. Tip them in a bowl and leave to cool slightly
- Add some salt and pepper, the two eggs and the lamb. Mix well with your hands and shape into patties. Leave to chill in the fridge for at least an hour
- Whilst the patties are chilling, finely chop the mint and mix with the mayonnaise. Leave in the fridge
- Fry the burgers over a high heat for 8-10 minutes, flipping regularly
- Whilst the burgers are frying, split the buns and add a handful of rocket leaves on the bottom half. When the burgers are ready top the rocket with the burger and then add a spoonful of the mayo on top of that