These lamb burgers are packed with the salty, savoury flavours of anchovy, gherkin and capers, with a little ball of sheep’s cheese as a surprise inside.
120g/4½oz hard sheep’s cheese, preferably a Berkswell, coarsely grated
800g/1lb 12oz coarse lamb mince, fattier the better
1 red onion, finely chopped
4 anchovy fillets, finely chopped
8 small gherkins, finely chopped
4 tsp capers, drained
2 tbsp olive oil
4 burger buns
Preheat the oven to 180C/350F/Gas 4.
Divide the cheese into four piles, and roll each one into a tight ball. Set aside.
Place the lamb mince in a large mixing bowl.
Add the onion, anchovies and gherkins.
Add the capers and season the mince well with salt and freshly ground black pepper.
Mix the contents of the bowl together, ideally by hand.
Divide the mince mixture into four.
One by one flatten each pile of mince into the palm of your hand, leaving a little well in the centre.
Place the cheese ball in the well and mould the mince around the cheese to form a tight, plump burger shape that is almost spherical.
Heat the olive oil in a frying pan over a moderate heat and brown the burgers.
If the panhandle is ovenproof, transfer the pan to the oven to bake. If not, carefully transfer the burgers to an oven tray and bake for 30 minutes.
Slice the buns and when the burgers are cooked, soak the cut side of the bread in the pan juices. Fill the buns and serve.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.