Preparation time
less than 30 mins
less than 30 mins
Cooking time
30 mins to 1 hour
30 mins to 1 hour
Serves
Serves 4
Serves 4
These lamb burgers are full of savory, salty character from anchovy, gherkin and capers, with a soft ball of sheep’s cheese tucked inside for a creamy surprise.
By Nigel Slater
From Nigel and Adam’s Farm Kitchen
Ingredients
- 120g/4½oz hard sheep’s cheese (preferably Berkswell), coarsely grated
- 800g/1lb 12oz coarse lamb mince — fattier mince gives better flavour
- 1 red onion, finely chopped
- 4 anchovy fillets, finely chopped
- 8 small gherkins, finely chopped
- 4 tsp capers, drained
- Salt and freshly ground black pepper
- 2 tbsp olive oil
- 4 burger buns
Method
- Preheat the oven to 180°C/350°F/Gas 4.
- Divide the grated sheep’s cheese into four portions and roll each into a tight ball. Set aside.
- Put the lamb mince in a large mixing bowl.
- Add the finely chopped red onion, anchovies and gherkins.
- Stir in the drained capers and season generously with salt and freshly ground black pepper.
- Mix everything together thoroughly, ideally using your hands so the ingredients are evenly combined.
- Divide the mince mixture into four equal portions.
- Working with one portion at a time, flatten it in the palm of your hand and make a small well in the centre.
- Place a cheese ball into the well, then mould the mince around the cheese to form a tight, plump burger — almost spherical so the cheese is fully enclosed.
- Heat the olive oil in a frying pan over moderate heat and brown the burgers on all sides until they have a good colour.
- If the pan is ovenproof, transfer it to the preheated oven to finish cooking. If not, move the browned burgers to an oven tray and bake for about 30 minutes, until cooked through.
- Slice the buns and, when the burgers are done, spoon a little of the pan juices onto the cut sides of the bread. Assemble the burgers in the buns and serve immediately.