Recipes: Minty lamb burgers with lemon mayonnaise

Perfect for a sizzling summer day, these lamb burgers work beautifully with the herbs and lemon mayo. They don’t need egg or breadcrumbs to bind them, as long as you chill them well before you cook them. Stir a spoon of harissa into the mayo for an extra kick, and serve with buns or pita and plenty of salad and relish.
Makes 8-10 burgers, 10 mins cooking time


  • 1kg/2¼lb minced lamb (it’s best not to use extra-lean mince as the fat will help bind the burgers and keeps them juicy when cooked)
  • 2 garlic cloves, crushed
  • Large bunch of mint, finely chopped
  • Bunch of parsley, finely chopped
  • 1 tsp coriander crushed
  • 1 tsp cumin seeds, crushed
  • Sea salt and freshly ground pepper
  • Oil for brushing


  • 4 free-range egg yolks (makes about 800ml)
  • 2 heaped teaspoon Dijon mustard
  • 1000 ml mixed oils (preferably not olive oil)
  • 2-4 tablespoons white wine vinegar
  • 1 lemon
  • Sea salt


  1. Place the minced lamb in a large mixing bowl and add the garlic, herbs coriander and cumin. Season well with salt and pepper and mix by hand until combined. The burgers can be briefly mixed in a food processor until just starting to hold together, but be careful not to over-work the mixture.

  2. Divide and shape the mixture into 8-10 burgers.

  3. Place the burgers on a cling film-covered tray and keep them in the fridge to relax for at least 30 minutes. They’re ideal made the day before cooking.

  4. To prevent the burgers from sticking, brush with a little oil before barbecuing over medium-hot coals for about 5-6 minutes each side.


  1. Whisk the egg yolks in a bowl, then add the mustard and whisk together. Gradually add about half the oil, very slowly at first, whisking continuously for around 3 to 5 minutes, or until thickened. Once you’ve added about half the oil, whisk in 1-2 tablespoons of vinegar – this will loosen the mixture slightly and give it a paler colour. Continue to gradually add the remaining oil, whisking continuously. Season with a pinch of salt, a good squeeze of lemon juice to choice and more vinegar, if needed. Store in a sterilised jar in the fridge for up to one week.