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Lamb Burgers With Redcurrant Chutney

These rather special burgers take a little extra time to prepare but are well worth it. The redcurrant chutney is the perfect complement to the minty lamb taste.

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500g/1¼lb minced lean lamb
1 small onion, finely chopped
30ml/2 tbsp finely chopped fresh mint
30ml/2 tbsp finely chopped fresh parsley
115g/4oz mozzarella cheese
30ml/2 tbsp oil, for basting
Salt and freshly ground black pepper


115g/4oz/1½ cups fresh or frozen redcurrants
10ml/2 tsp clear honey
5ml/1 tsp balsamic vinegar
30ml/2 tbsp finely chopped mint


Serves: 4


1. In a large bowl, mix together the minced lamb, chopped onion, mint and parsley until evenly combined. Season well with plenty of salt and freshly ground black pepper.

2. Roughly divide the meat mixture into eight equal pieces and use your hands to press each of the pieces into flat rounds.

3. Cut the mozzarella cheese into four chunks. Place one chunk of cheese on half the lamb rounds. Top each with another round of meat mixture.

4. Press each of the two rounds of meat together firmly, making four flattish burger shapes. Use your fingers to blend the edges and seal in the cheese completely.

5. Place all the ingredients for the chutney in a bowl and mash them together with a fork. Season well with salt and freshly ground black pepper.

6. Brush the lamb burgers with olive oil and cook them over a moderately hot barbecue for about 15 minutes, turning once, until golden brown. Serve with the redcurrant chutney.

Cook's Tip:- If time is short, or if fresh redcurrants are not available, serve the burgers with ready-made redcurrant sauce.

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