Fresh Mint                                                         Fresh Parsley

Lamb Burgers with Fig Chutney
from the kitchen of Sharmagne Leland-St. John

1½ pounds ground lamb, lean
1 small onion, finely diced
2 tablespoons fresh mint, finely chopped
2 tablespoons fresh parsley, finely chopped
4 ounces mozzarella
2 tablespoons oil, to baste
Salt and freshly ground black pepper, to taste

Mix together in a large bowl, the lamb, onion, mint
and parsley until completely combined. Season well
with a fair amount of salt and the pepper.

Divide the lamb mixture into eight equal pieces. Use
your hands to form each of the pieces into a flat
round.

Cut the mozzarella into 4 pieces. Place 1 piece on
4 of the lamb burgers. Top each burger with a second
round of the ground lamb mixture.

Press each of the lamb/cheese rounds together firmly
into 4 flat burgers. Use your fingers along the edges
to seal in the mozzarella

Brush the lamb burgers with the olive oil and cook
them on a moderately hot grill for approximately 15
minutes, turn once, until golden brown.

Serve on toasted buns with the fig chutney.

 

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