Lamb Burger

My plan for the barbecue was to make sure I wasn't left with a freezerful of burgers and sausages that would be left there for months until eventually being thrown away. Despite this aim I was still left with a bit of chicken tikka and some lamb from the souvlaki. I used some chicken in a roll for lunch but I gave the lamb a quick blitz in the food processor and served it with a bit of leftover pesto and yoghurt








Lamb Burger (serves 5)

1kg diced lamb shoulder or leg
4 garlic cloves, crushed
Zest and juice of 2 lemons
1 tbsp fresh oregano
2 tsp dried oregano
3 tbsp olive oil
salt and pepper
50g basil
1 tbsp pine nuts
1 garlic clove
6 tbsp olive oil
25g parmesan, grated
6 tbsp natural yoghurt
5 wholemeal baps


1) I used leftovers for the souvlaki for this. To make souvlaki you need to marinade the lamb with the garlic, lemon juice, oregano (dried & fresh), olive oil and pepper. Leave overnight.
2) Now you need to make the pesto. Put the basil in the blender with the pine nuts, garlic clove and olive oil. Blend until you have a smooth paste and then stir in the parmesan. As for the yogurt, add it a tablespoon at a time until you are happy with the consistency and the taste.
3) Now put the lamb in the food processor and pulse it. You don't want a meat paste, just something you can form into a patty. Then take 200g of meat per person and shape it into a ball before flattening into a burger shape. Now fry in some olive oil for five minutes on each side. Serve in a bap with a little of the basil and pesto spooned over the top.

I think this was even nicer than the kebabs and on a par with the forest burger I made for the barbecue. Obviously the lamb had been in the marinade for even longer so it had a fresh lemon and herby flavour but it didn't overpower the taste of the meat. I think burgers are all about getting the right toppings - too often I go for cheese or bacon which can be greasy but the yoghurt and pesto topping seemed clean and healthy even if it wasn't! I served it with some lovely tomatoes from John & Helen's garden and a bit of leftover potato salad. Proof that leftovers can be great as long as they're treated with respect.