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Donna Hay's lamb burgers with apple & mint chutney
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70g fresh breadcrumbs
2 tbsp milk
500g lamb mince
2 tbsp Dijon mustard
1 tsp fresh rosemary leaves, finely chopped
50g caramelised onion chutney, such as Waitrose Duchy Organic Onion Marmalade
1 tbsp honey
Sea salt and cracked black pepper
4 burger buns, halved
APPLE & MINT CHUTNEY
1 tbsp olive oil
1 onion, sliced
2 red apples, peeled and grated
250ml apple cider vinegar
220g caster sugar
25g pack fresh mint, leaves shredded
Lettuce and mayonnaise, to serve
1. To make the apple and mint chutney, heat the oil in a frying pan over medium-high heat. Add the onion and cook for 5-6 minutes or until very soft. Add the apple and cook for 2 inutes. Then add the vinegar and sugar and cook, stirring occasionally, for 15 minutes or until the mixture is thick. Stir through the mint, salt and pepper and set aside.
2. To make the burgers, place the breadcrumbs in a bowl and pour over the milk. Allow to stand for 5 minutes. Add the mince, mustard, rosemary, onion chutney, honey, salt and pepper and mix well to combine.
3. Shape the mixture into 4 large, flat patties. Preheat a barbecue or griddle pan over medium heat and cook for 5 minutes each side or until the patties are just cooked through.
4. To serve, spread the buns with mayonnaise and top with a burger, lettuce, and apple and mint chutney, with extra Dijon on the side if you like.
© Donna Hay 2015
Typical values per serving: