Preparation time: 30 mins to 1 hour

Cooking time: 30 mins to 1 hour

Serves: Serves 8

Ingredients

For the burgers

• 50g/1¾oz fresh white breadcrumbs
• 1 garlic clove, crushed
• 1 small bunch fresh coriander, chopped
• 1½ tsp mint sauce
• 1 large red onion, roughly chopped
• 500g/1lb 2oz lean lamb mince
• 1 tbsp olive oil, for frying
• 8 lettuce leaves, to serve
• 8 brioche buns, to serve
• 3 Hugo Reitzel’s gherkin stackers, to serve
• salt and freshly ground black pepper

Method

1. For the burgers, put the breadcrumbs, garlic, coriander, mint sauce, onion and salt and black pepper in a food processor. Blend until it’s just combined with a fairly coarse texture. Tip into a bowl, add the mince and mix together. Using wet hands, shape into 8 burgers, then place on a baking tray, cover and chill in the fridge until needed.
2. To cook the burgers, heat the oil in a large frying pan, or alternatively light the barbecue and let the flames flare up and die down. Fry or barbecue the burgers for about 3–4 minutes on each side or until browned and cooked through.
3. To serve, slice the buns in half and toast the cut side. Spread one half of each bun with the tomato relish and add a lettuce leaf, a burger, a dollop of mint mayonnaise and a few slices of Hugo Reitzel Stackers before popping on the top half of the bun.