400g minced lamb (not too lean, about 20% fat is best)
3 tbsps Classic Pesto
1 handful fresh mint leaves (optional)
Salt and freshly ground black pepper
Toasted burger buns, rocket and tomato slices, to serve
Method
Add onion and garlic into a food processor and process until roughly chopped. Add the lamb, pesto, mint, if using, and a generous amount of salt and pepper. Pulse until just combined. Be careful not to over process it - you want it to keep some texture. (Alternatively, you can do it all by hand: just finely chop or grate the red onion and garlic and mix everything together.)
Divide the mixture into 4 and shape into burgers. If you have time, refrigerate for 30 minutes. You can even do this stage the day before and keep them in the fridge overnight
Preheat a BBQ or char-grill pan, and cook the burgers for 4 to 5 minutes on each side, until nicely browned and cooked through
Serve in toasted burger buns with a handful of rocket and some sliced tomatoes
