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Swede, lamb & rosemary burgers
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2 small red onions
225g essential Minced Lamb
½ small swede, coarsely grated
25g Cooks’ Ingredients Garlic & Rosemary Crust
1 large fennel
½ tbsp light olive oil
½ x 25g pack fresh mint, stalks discarded and chopped
30g The Bay Tree Cider Apple Jelly
1. Preheat the grill to high. Line a grill rack or baking sheet with foil. Finely chop one of the onions and put in a bowl with the mince, swede, garlic and rosemary crust and a little black pepper. Mix well with clean hands until evenly combined. Divide the mixture into quarters and shape each into a ball. Flatten into thin burgers.
2. Cut the courgettes into small batons. Thinly slice the fennel and remaining onion. Grill the burgers for 5-7 minutes on each side until the lamb is cooked through with no pink meat.
3. Heat the oil in a frying pan and fry the fennel and onion for 5 minutes, stirring until beginning to brown. Lift out onto a plate. Add the courgettes to the pan and cook briefly until slightly softened. Return the fennel and onion to the pan with the mint and dot in the jelly. Stir together briefly to heat through before serving with the burgers.
Cook’s tip For a heartier weekend supper, try serving the swede and lamb burgers with sweet potato fries.
Typical values per serving:
1 of your 5 a day; source of protein.
This recipe was first published in February 2020.