Lamb and Caper Burgers
Lamb and Caper Burgers

Ingredients

Method

  • 120g hard sheep's cheese, grated
  • 800g fatty lamb mince
  • 1 red onion, finely chopped
  • 4 chopped anchovy fillets
  • 8 small gherkins, finely chopped
  • 4 tsp capers
  • Salt and pepper
  • 2 tbsp olive
  • 4 Burger buns and sides, to serve
  • Preheat the oven to 180C. Divide the cheese into four piles, and roll each into a tight ball. Set aside. Place the mince in a mixing bowl, add the onion, gherkins, capers, and anchovies, season well and mix by hand. Divide into 4, and flatten in your palm. Stick a cheese ball into the centre, and mould the meat around it to form a rounded patty.
  • Fry your burgers in oil to brown all over, then transfer to the oven and bake for 30 mins. Serve in buns with all your favourite relishes, sauces, and sides!
1 hr
4 serving
This recipe pairs perfectly with the Bondar 'Junto' Grenache (GSM Blend) 2020 from McLaren Vale, Australia.

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