Recipes

Method:

Assemble all the burger condiments. Slice cheese into 4 inch slices. Slice tomatoes into rings and baby dills into lengths. Prepare spicy pickled onion rings.

In a large bowl liberally season the freshly ground lamb with salt and pepper, then divide the mixtureinto 8 x 4 oz balls. Shape them to½” thick patties. Heat the barbecue to a sizzling heat. Grill the patties, turning them only once. For medium rare cook them for about 5 minutes on each side. Three minutes before the pattie are ready, place the cheese on top and allow it to melt. Rest the patties for 5 minutes. While the patties are resting, grill the buns.

Assemble the burger like this: bottom bun, cheesy patty, ketchup, mustard, spicy pickled onions, tomato slices, baby dill slices, mayonnaise and finally a generous wedge of crunchy lettuce and the top bun.

Method:

Peel and slice the onions into rings. In the jar you will use to store the onions combine the vinegar, sugar, salt, spices and chili. Stir to dissolve. Boil the kettle and put the onions in a strainer over the sink. Blanch the onion rings by slowly pouring about 2 cups of water over them. Allow the onions to drain then add to the vinegar mix. Stir to mix and rest for ½ hour before using. The pickled onions will keep in the fridge for a week.

TIP: If you’re in a hurry, you can buy premade pickled onions, but if you have the time, these spicy pickled onion rings will make for wonderful flavors in your burgers.