These lightly herbed lamb patties will serve four to eight people and can be accompanied with barbecued corncobs, salad leaves, relish and fresh bread rolls. They’ll be a favourite with the kids.
1 tablespoon olive oil
1 leek, white part only, finely chopped
1 large green capsicum, seeded, finely diced
2 cloves garlic, finely chopped
2 tablespoons finely chopped fresh rosemary
500g lamb mince
1 medium egg yolk, beaten
1 ¼ cups (100g) fresh breadcrumbs
Salt and pepper
Heat the oil in a saucepan over medium heat. Add the leek, capsicum and garlic. Stir well and cook, stirring occasionally, for about 10 minutes or until tender. Add the rosemary and remove from heat. Allow to cool.
Mix lamb, egg yolk and breadcrumbs. Season with salt and pepper. Add the cooked vegetables to lamb mixture, scraping any juices from the pan, and mix until combined. Divide into 8 equal portions.
Using wet hands, shape a portion of meat into a ball, then flatten into a patty, 9cm in diameter. Repeat with remaining mixture to make 8 burgers. Transfer to a plate, cover and refrigerate for 30 minutes.
Lightly oil a barbecue hotplate or grill rack and preheat the barbecue to medium-high. Cook the burgers on the hot plate or grill rack over direct heat for 5-7 minutes on each side, or until well browned and cooked