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Minty Lamb Burgers – Barbecue Recipe

Serves 4-6


  • 1 red pepper, deseeded and cut into quarters
  • 1 yellow pepper, deseeded and cut into quarters
  • 1 red onion, cut into thick wedges
  • 1 baby aubergine (115g) cut into wedges
  • 2 tbsp olive oil
  • 450g fresh lamb mince
  • 2 tbsp freshly grated Parmesan cheese
  • 1 tbsp chopped fresh mint
  • salt and pepper

For the Sauce

  • Mayonnaise
  • 4 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1 tbsp chopped fresh mint

To Serve

  • Burger Buns
  • Shredded lettuce
  • Grilled vegetables, such as peppers and cherry tomatoes


1. Preheat the grill to medium. Place the peppers, onion and aubergine on a foil-lined grill rack, brush the aubergine with 1 tablespoon of the oil and cook under the hot grill for 10-12 minutes, or until charred. Remove from the grill, leave to cool, then peel the peppers. Place all the vegetables in a food processor and, using the pulse button, chop.

2. Add the lamb mince, Parmesan cheese, chopped mint and salt and pepper to the food processor and blend until the mixture comes together. Scrape on to a board and shape into 4-6 equal-sized burgers. Cover and leave to chill for at least 30 minutes.

3. To make the minty mustard mayonnaise, blend the mayonnaise with the mustard and chopped fresh mint. Cover and chill until required.

4. Preheat the barbecue. Lightly brush the burgers with the remaining oil, and cook over hot coals for 3-4 minutes on each Side, or until cooked to personal preference. Serve the burgers in hamburger buns with the shredded lettuce and prepared mayonnaise, and a selection of grilled vegetables on the side.