Herby Sheep Burgers Recipes

Steps:

• In a bowl, combine the first 11 ingredients. Crumble beef over mixture and mix well. Shape into eight patties. , Grill, uncovered, over medium heat for 5-6 minutes on each side or until meat is no longer pink. Serve on buns with mayonnaise, lettuce, tomatoes and onion.

Steps:

• Preheat an outdoor grill for high heat and lightly oil grate.
• In a medium bowl, whisk together egg, salt and pepper. Place ground beef and bread crumbs into the mixture. With hands or a fork, mix until well blended. Form into 4 patties approximately 3/4 inch thick.
• Place patties on the prepared grill. Cover and cook 6 to 8 minutes per side, or to desired doneness.

Steps:

• Combine the mince with the onion and half the parsley, then season. Shape into four burger patties about 8cm wide and 1cm deep. Heat a griddle pan over a high heat and brush each burger with the oil on both sides. When the pan is really hot, add the burgers and cook for 5 mins each side until charred and cooked through.
• Meanwhile, prepare the slaw by combining the fennel, spring onions and carrot in a large bowl. Add the mayo and remaining parsley, then squeeze over the juice of two lemon wedges. Season well and set aside.
• Halve the buns and griddle for 1-2 mins until griddle lines appear. Put the burger in the bun, top with the fennel slaw and serve with a lemon wedge for squeezing over.

Steps:

• In a small bowl, mix cheddar cheese, cream cheese, parsley and 1 teaspoon mustard. In another bowl, mix green onions, bread crumbs, ketchup, seasonings and remaining mustard. Add beef; mix lightly but thoroughly., Shape mixture into 8 thin patties. Spoon cheese mixture onto the center of 4 patties; top with remaining patties, pressing edges firmly to seal., Grill burgers, covered, over medium heat or broil 4 in. from heat until a thermometer reads 160°, 4-5 minutes on each side. Serve on buns with toppings as desired.

Steps:

• Heat oven to 230C/210C fan/gas 8. Toss the potatoes and pepper with 1 tbsp oil and 1 tsp herbs on a large baking tray. Roast for 25 mins, turning once, until the chips are golden and the pepper soft.
• Meanwhile, mix the mince, two-thirds of the garlic, the paprika, egg, remaining herbs and seasoning in a bowl. Shape into 4 burgers. Can now be frozen. Heat a frying pan, add 1 tsp oil, then cook for 15 mins, turning halfway. Mix the mayonnaise with the remaining garlic.
• Season the chips. Serve the burgers in buns with lettuce, onion, red pepper and garlic mayo with the chips alongside.

Steps:

• Mix the lamb, grated onion and herbs in a bowl with some seasoning, then divide the mix into 4 and shape into burgers.
• Heat a griddle pan until hot, rub the burgers with oil, and cook for 5-6 mins on each side, or until cooked through.
• Meanwhile, mix the mayonnaise and beetroot with some seasoning. Fill the bread rolls with some watercress, a burger, a dollop of beetroot mayo and a few onion slices. Serve immediately.

Steps:

• Place all the ingredients, except barbecue sauce, in a large mixing bowl and mix thoroughly with your hands until well combined.
• Divide the mixture into 8 and form each portion into a ball.
• Use your hands, pressing the mixture together firmly.
• Turn each ball onto a lightly floured surface and press down with the palm of your hand to form burgers.
• Cook over hot coals for 5-8 minutes each side or until cooked through.
• Serve with a hot barbecue sauce.