Lamb, Rosemary & Mint Burger With Herb & Garlic Butter!

• 500 grams Lamb ground lamb/mince.
• 3/4 tbsp Dried rosemary.
• 1/4 tbsp Dried mint.
• 1 Cheddar cheese.
• 2 tbsp Butter
• 1 Fresh Herbs of your likening. Parsley and oregano I use.
• 1/3 tsp Crushed garlic.
• 1 Baby spinach leaves.

1. Add butter, garlic and fresh herbs only together and mix through evenly.
2. Form a log and wrap in cling film and return to fridge to set back to its natural form.
3. 2-3 hours is best.
4. Add lamb, dried herbs and eggs to a mixing bowl and mix through evenly.
5. Salt and pepper are optional but recommended (ads flavour and will help bind the meat).
6. Mix will be wet so add bread crumbs in small lots at a time till you have a firm mixture that is holding together confidently and not falling apart.
7. Form burger patties to desired size remembering they will shrink upon cooking so always 2cm wider than the bun you are using.
8. Wrap each in cling film and place in refrigerator to rest.
9. I try for all day but a couple of hours will work too.
10. The longer the better!
11. Remove butter from refrigerator and let set to room temperature.
12. Cook burger patties to your preferred style and whilst doing so start to build your burger.
13. Spinach as the base condiment.
14. Add cheese to the top of the burger patty allowing to melt in the last few minutes of cooking.
15. Remove burger and place on top of spinach.
16. Slicing a portion of the butter and placing on top to melt naturally and coating the burger in its flavour while doing so.
17. Enjoy!

rosemary, cheddar cheese, butter, herbs, garlic

Taken from cookpad.com/us/recipes/356741-lamb-rosemary-mint-burger-with-herb-garlic-butter (may not work)