Lamb Burger with Firebird Peri-Peri Salsa

Inspired by our friends at Huxtaburger.

Ingredients

• Four burger buns, sliced in half (we like brioche, but have it your way)

• 500gm of good-quality lamb mince 🐑

• 1 cup Greek yoghurt

• Two tablespoons of fresh mint, finely chopped

• Two garlic cloves, minced

• 1 cup rocket, or whatever leafy greens you have on hand 🍃

• Pickles of your choice (we make ours in-house, but you don't have to)

• Firebird Peri-Peri Salsa of your choice (we like it Medium)

Method

1. Mix the yoghurt with the mint and crushed garlic.

2. Season the lamb mince with a healthy dose of salt and pepper and roll them into 125gm balls.

3. Flattening the mince balls between two sheets of baking paper until they're roughly 1cm thick patties. 🤏

4. Get your oiled grill or skillet suitably hot and fry the burger patties for 3 minutes per side. For those looking to be extra-fancy, rotate the patties 90º every 90 seconds to achieve those photogenic criss-cross grill marks.

5. Brush the inside of the burger buns with oil or butter and place them face-down on the grill until nicely charred.

6. Build your burger! Our recommend construction method is: bun bottom → peri-peri salsa → lamb patty → rocket → pickles → mint yoghurt → bun top.

Enjoy!

You'll definitely impress your friends with this one. 🍔