Ingredients
- 120 g Hard sheep’s cheese (coarsely grated)
- 800 g Lamb mince (coarse, fattier the better)
- 1 piece red onion (finely chopped)
- 4 piece Anchovies (finely chopped)
- 8 piece Gherkins (small, finely chopped)
- 4 tsp Capers (drained)
- 67 Salt
- 67 Black pepper
- 2 tbsp Olive oil
- 4 piece Burger buns
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800 g
Lamb mince
(Vegan option: Plant-based mince)
Alternative: beef mince
Instructions
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Preheat the oven to 180C/350F/Gas 4.
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Divide the cheese into four portions, and roll each one into a tight ball. Set aside.
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Place the lamb mince in a large mixing bowl. Add the onion, anchovies, gherkins and capers and season with salt and freshly ground black pepper. Mix the contents of the bowl together, ideally by hand. Divide the mince mixture into four.
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Take a portion of the mince and flatten it slightly. Place a cheese ball in the centre and mould the mince around it, making sure the cheese is completely sealed inside. Repeat with the remaining mince and cheese.
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Warm the olive oil in a large, ovenproof frying pan over a medium heat. Place the burgers in the pan and cook for 4-5 minutes on each side, or until nicely browned.
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Transfer the pan to the oven and bake for 15-20 minutes, or until the burgers are cooked through.
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Serve the burgers in burger buns.
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