Pesto lamb burgers
- July 2010
- Serves 2
- Takes 10 minutes to make, 20 minutes to cook, plus chilling
These easy-to-make lamb burgers are made with a shop-bought pesto – adding lots of flavour to a speedy summer barbecue.
- 340g Waitrose Rosemary and Garlic Lamb Chipolatas or similar sausage
- 3 tbsp frozen chopped shallots, thawed
- 3 tbsp breadcrumbs
- 1 tbsp fresh basil pesto (we like Sacla)
- 1 tbsp fresh mint, finely chopped
- 2 ciabatta rolls, sliced in half
- ½ small red onion, sliced
- Small tub tzatziki
- Heat the oven to 200°C/fan180°C/gas 6. In a bowl, slit open the chipolatas (or other lamb sausages) to remove the meat (discard the skins) and mix with the shallot, breadcrumbs, pesto and mint. Season well. Divide the mixture in half, shape into 2 large burgers and chill in the fridge for 10 minutes, or longer if you have the time.
- Heat a griddle pan until hot, brush the burgers with a little oil and sear for 1-2 minutes on each side until browned, then transfer to the oven in a baking dish for 15 minutes until cooked through.
- Meanwhile, drizzle the cut sides of each ciabatta roll with olive oil, and toast cut-side down on the griddle for 1-2 minutes. Serve each roll with a burger, some sliced onion, a dollop of tzatziki and some watercress or salad leaves, if you like.
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