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Lamb, Rosemary & Apple Burgers

Ingredients

150ml Festival Pear
450g/1lb Quality standard mark lean English lamb mince
1 garlic clove, peeled and finely chopped
30ml/2tbsp freshly chopped rosemary
1 medium cooking apple , peeled, cored and coarsely grated
Salt and freshly milled black pepper
1 red onion finely sliced

For Topping

2 dessert apples, cored and finely chopped
225g/8oz cherry tomatoes, halved
2 sprigs fresh thyme
30ml/2tbsp balsamic vinegar
150ml/¼pint cider

    In the recipe

    Brothers Festival Pear cider

    Festival Pear Cider

    £22.00

    Why not jazz up your lamb burgers with a touch of Brothers Festival Pear Cider and even better serve them with a traditional Pear Cider chutney.

    Method

    • In a large, shallow bowl mix all the burger ingredients together.
    • Using slightly damp hands shape the mixture into 4 x 9cm (3 1/2 inch burgers).
    • Cover and chill for 20 minutes.

    Festival Pear Lamb Burgers

    For the relish:

    • Prepare the apple relish; place all the ingredients into a large non-stick pan and gently bring to the boil.
    • Reduce the heat and simmer for 20-25 minutes, stirring occasionally.
    • Serve cold.
    • Cook the burgers on a prepared barbecue or preheated grill for 6-8 minutes on each side until cooked and any meat juices run clear.
    • Serve the burgers in rolls of your choice with salad leaves, onions and a spoonful of the relish.

    Enjoy!

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