These burgers are a little bit fancy with the goat’s cheese and the store-bought beetroot relish, but just as quick and simple to make as the classic burger.
Instructions
- Prepare the barbecue for direct cooking over medium-high heat (210°C-250°C).
- Prepare the barbecue for direct cooking over medium-high heat (210°C-250°C).
- Prepare the charcoal barbecue for direct cooking over medium-high heat (210°C-250°C).
- Prepare your barbecue for direct cooking over medium-high heat (210°C-250°C). If you are using a Weber Pulse, preheat your barbecue with the lid closed and your control knob(s) on high for 15 to 20 minutes, or until the barbecue reaches 290°C.
- Prepare your barbecue for direct cooking over medium-high heat. If you are using a Weber SmokeFire, set the temperature to 270°C and preheat.
- In a medium bowl, combine the lamb mince, the finely diced half of a red onion, garlic, Worcestershire sauce, salt and pepper. Divide the mixture into four equal portions. Roll each portion into a ball and then flatten with the palm of your hand to a thickness of about 2cm. Using your thumb, make an indentation into the centre of the patty. This helps to keep the patties a consistent thickness when cooking.
- Brush the cooking grills clean with a wire brush. Grill the patties over direct medium-high heat, with the lid closed, for 5 minutes on each side, or until cooked through. In the last 2 minutes of the cooking time add the crumbled goat’s cheese on top of each patty. Once cooked to your liking, remove the patties from the cooking grill. Toast the buns, cut side down over direct medium-high heat for one minute.
- Brush the cooking grills clean with a wire brush. Grill the patties over direct medium-high heat, with the lid closed, for 5 minutes on each side, or until cooked through. In the last 2 minutes of the cooking time add the crumbled goat’s cheese on top of each patty. Once cooked to your liking, remove the patties from the cooking grill. Toast the buns, cut side down over direct medium-high heat for one minute.
- Brush the cooking grills clean with a wire brush. Grill the lamb patties over direct medium-high heat (over the fire), with the lid closed, for 5 minutes on each side, or until cooked through. In the last 2 minutes of the cooking time add the crumbled goat’s cheese on top of each patty. Once cooked to your liking, remove the patties from the cooking grill. Toast the buns, cut side down over direct medium-high heat for one minute.
- Once your barbecue has preheated, brush the cooking grills clean with a wire brush. If you are using a Weber Pulse: turn the control knob(s) to one notch greater than medium (240°C-260°C). Grill the patties over direct medium-high heat, with the lid closed, for 5 minutes on each side, or until cooked through. In the last 2 minutes of the cooking time add the crumbled goat’s cheese on top of each patty. Once cooked to your liking, remove the patties from the cooking grill. Toast the buns, cut side down over direct medium-high heat for one minute.
- Once your barbecue has preheated to the set temperature (SmokeFire: 270°C), brush the cooking grills clean with a wire brush. Grill the patties over direct medium-high heat, with the lid closed, for 5 minutes on each side, or until cooked through. In the last 2 minutes of the cooking time add the crumbled goat’s cheese on top of each patty. Once cooked to your liking, remove the patties from the cooking grill. Toast the buns, cut side down over direct medium-high heat for one minute.
- Assemble the burgers with the lamb patty, rocket, red onion and beetroot relish.
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