Lamb Burgers

Ingredients:

120g hard sheep’s cheese, coarsely grated
800g lamb mince, coarse
1 red onion, finely chopped
4 anchovy fillets, finely chopped
8 small gherkins, finely chopped
4 teaspoons capers, drained
Salt and freshly ground black pepper
2 tablespoons olive oil
4 burger buns

Method:

1. Preheat the oven to 180 degrees Celsius.

2. Divide the cheese into four piles, and roll each one into a tight ball. Set aside.

3. Place the lamb mince in a large mixing bowl. Add the onion, anchovy fillets, gherkins and capers, then season with salt and freshly ground black pepper. Use your hand to mix the contents of the bowl together. Divide the mince mixture into four.

4. 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.

5. Heat the olive oil in a frying pan over a moderate heat, and brown the burgers.

6. Transfer the pan to the oven to bake. If not, carefully transfer the burgers to an oven tray and bake for 30 minutes.

7. Slice the buns. When the burgers are cooked, soak the cut side of the bread in the pan juices. Fill the buns and serve.

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