Ingredients

Method

For the patties:
• 1 thin slice brown bread
• ¼ cup chicken stock
• 1 free-range egg
• 1 T Worcester sauce
• 1 onion, grated
• 500 g free-range lamb mince, at room temperature
• sea salt and freshly ground black pepper, to taste
• 1–2 T olive oil, for searing
• 500 g small Nicola potatoes, halved and steamed, for serving
• baby spinach leaves, for serving
For the herb dressing, whisk:
• 2 T red wine vinegar
• 1 clove garlic, crushed
• ½ cup olive oil
• 1 t Dijon mustard
• ½ t honey
• 3 T fresh herbs, chopped (any mix of Italian parsley, mint, coriander, basil or oregano)
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. Soak the bread in the stock in a large bowl, then crumble finely. Whisk in the egg and Worcester sauce. Add the grated onion and mince, season and mix lightly. Shape into 6 fairly flat patties.

2. Sear the patties in the hot oil on both sides until well-browned and slightly crusty.

3. Meanwhile, place the hot steamed potatoes on a platter (or 6 individual plates). Top with the patties, add the baby spinach and spoon over the dressing.

Cook's note: Drench the hot patties and steamed potatoes in the dressing. You can double up the patties to make pita burgers the next day. Swap the lamb mince for free-range beef mince if you prefer.

Find more lamb recipes here.

Photographs: Toby Murphy
Production: Brita Du Plessis
Food assistant: Nicola Naude