Excerpt From the 'Embellish with Relish' Cookbook -

I love the Lakeland lamb, so much so it was served at our wedding in 1984! These burgers are very juicy
and the mint really comes through. With the salty feta cheese and salad leaves it’s a great dish; you
could make the burgers into meatballs and serve with couscous and salad on the side.

Preparation time: 20 - 25 minutes | Cooking time: 20 - 30 minutes
Easy
Serves 4

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Ingredients

500g lean lamb mince
10g chopped mint
10g chopped parsley
3 tablespoons Hawkshead Relish Red Onion Marmalade Buy
1 tablespoon lemon juice
Salt and pepper
2 tablespoons olive oil
4 burger buns
50g spinach
1 pack of crumbled feta
1 sliced small red onion
2 teaspoons sherry vinegar
10-12 mint leaves for the salad
1kg Maris Piper potatoes
Vegetable oil, for frying
Halen Môn sea salt and vinegar seasoning
Generous pinch of chopped rosemary

Method

Mix the lamb mince, mint, parsley, Red Onion Marmalade, lemon juice, and a good pinch of salt and pepper together. Shape into four 7 to 10cm thick patties.
Put one and a half tablespoons of the oil in a pan and cook the patties in a non-stick frying pan over a medium heat for about 2 to 4 minutes on each side. You can finish them off in the oven if they brown too quickly.
Meanwhile, preheat the grill and toast the buns until golden for about 2 minutes. Place a burger on the bottom half of each bun. Toss the spinach, feta, onion, vinegar, mint leaves and the remaining oil in a bowl. Place the salad on top of the burgers and top with a tablespoon of Red Onion Marmalade. Press firmly to compact them.
Cut the potatoes with skins still on into thick chips, then par-boil them for 5 to 8 minutes dependant on the size of the chips. Drain and leave to air dry, then fry in hot oil for around 4 minutes until golden brown and crispy. Sprinkle the chips with the Halen Môn seasoning and chopped rosemary.

Method Ingredients