Taste Buds magazine logo
Lamb burger with pickled red onions, feta & baby gem lettuce

Lamb burger with pickled red onions, feta & baby gem lettuce

This lamb burger is a summertime favourite

Ingredients

  • 500g lamb mince
  • 2 garlic cloves, crushed
  • 4 smoked anchovies (or unsmoked), minced
  • 2 tbsp Worcestershire sauce
  • 2 tsp rosemary, finely chopped
  • Salt and pepper 

For the pickled red onions

  • 1 large red onion, finely sliced
  • 3 tbsp red wine vinegar
  • 1 tbsp caster sugar
  • Pinch of salt to taste

To serve

  • Feta cheese
  • Baby gem lettuce
  • Burger buns

Method

  1. To prepare the pickled onions, put the onion slices into a heatproof bowl. Boil the kettle and pour over the slices. Leave for about 1 minute, drain.
  2. Add the onions to the rest of the ingredients and allow to marinate.
  3. Meanwhile, in a large bowl, mix the lamb mince with the remaining ingredients. Season well with salt and pepper. Put some cling film into the bottom of a mug, add some mince to shape your burger patties.
  4. Cook your burger patties either on a hot barbecue, griddle or frying pan until cooked through.
  5. Toast the burger buns, add some pickled onions, feta and gem lettuce, adding extra ingredients if you wish.

Recipe by Jody Spencer

Taste Buds chef: Jody Spencer

Prefer Print?

Six times a year, delivered to your door

Annual subscription: £15
Single Issue: £3

NovemberDecember 2020 issue out now

Try before you buy. View digital edition

Go to Shop
Taste Buds NovemberDecember20 front cover