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1
Add butter, garlic and fresh herbs only together and mix through evenly.
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2
Form a log and wrap in cling film and return to fridge to set back to its natural form.
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3
2-3 hours is best.
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4
Add lamb, dried herbs and eggs to a mixing bowl and mix through evenly.
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5
Salt and pepper are optional but recommended (ads flavour and will help bind the meat).
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6
Mix will be wet so add bread crumbs in small lots at a time till you have a firm mixture that is holding together confidently and not falling apart.
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7
Form burger patties to desired size remembering they will shrink upon cooking so always 2cm wider than the bun you are using.
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8
Wrap each in cling film and place in refrigerator to rest.
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9
I try for all day but a couple of hours will work too.
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10
The longer the better!
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11
Remove butter from refrigerator and let set to room temperature.
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12
Cook burger patties to your preferred style and whilst doing so start to build your burger.
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13
Spinach as the base condiment.
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14
Add cheese to the top of the burger patty allowing to melt in the last few minutes of cooking.
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15
Remove burger and place on top of spinach.
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16
Slicing a portion of the butter and placing on top to melt naturally and coating the burger in its flavour while doing so.
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17
Enjoy!
