| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
|
6 |
Servings |
INGREDIENTS
| 500 |
g |
Minced lamb, 1lb |
| 50 |
g |
Fresh wholemeal breadcrumbs |
|
|
2oz |
| 1 |
|
Onion, chopped finely |
| 1 |
T |
Finely chopped fresh or 2 |
|
|
teaspoons dried |
|
|
oregano |
| 3 |
|
Smoked back bacon rashers |
|
|
de-rinded and |
|
|
chopped finely |
| 1/2 |
|
Egg, beaten |
|
|
Salt and pepper |
| 6 |
|
Wholemeal or granary rolls |
|
|
split and toasted |
|
|
Shredded iceberg lettuce |
|
|
Sliced tomatoes |
INSTRUCTIONS
In a large bowl, mix together the lamb, breadcrumbs, onion, oregano,
bacon and seasoning. Bind together with the egg. Divide the mixture
into 6, roll into balls and flatten with the palm of your hand. Chill
in the refrigerator for 30 minutes. Place the burgers under a
preheated grill and cook for 5-6 minutes each side, or until cooked
through. Serve each burger in a warm toasted roll filled with a
lettuce and tomato garnish. Converted by MC_Buster. Converted by
MM_Buster v2.0l.
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