Aussie Lamb Burgers BBQ Recipe
- 1kg minced lamb shoulder (well trimmed)
- 1 tablespoon yellow mustard seed
- 1 cup fine chopped basil leaves
- salt and pepper to taste
Combine all ingredients, mixing well, and roll into balls (about the size of a billiard ball). They can be larger or smaller depending on how you like them.
Allow to infuse for at least a couple of hours in the fridge.
To cook, press down on the balls to form a burger and char grill on a hot BBQ for approximately 3-4 minutes each side. The burgers are best served a little pink.
Serve with summer salad and mint yogurt or toasted sour dough roll with caramelised onions and home made chutney.