This lamb burger recipe pairs British lamb mince with a touch of North African spice. These lamb burgers taste brilliant cooked in the frying pan or barbecued! They can be served with flavoured yoghurt and flatbreads, or in a brioche bun with relish and chunky chips on the side! You can also try seasoning the burger mince with fresh thyme and sweet smoked paprika for a bit of Spanish flavour, or season with lemon zest and oregano for a Greek touch.
Recipe provided by Jenny Chandler on behalf of Borough Market/ Image: John HoldshipDice the shallot as finely as possible and then mix all the ingredients together with your hands in a large bowl.
Press together a small coin of the lamb mixture and fry it off in a pan with just a spot of vegetable oil. Taste. Now assess whether you want to up the spices or salt.
Divide the meat mixture into six round patties – a press works very well, especially if cooking on a barbecue when a looser texture can be prone to falling apart. Chilling the burgers for at least 1 hour will also help them hold together well.
Fry, grill or barbecue the burgers for about 4-5 mins on each side, until they feel firm and are just cooked through.
40 minutes 
Serves 5
