Rosemary is associated with love and friendship so why not make this delicious recipe from The Fresh Herb Company for someone special, because burgers aren’t just for the BBQ.
MOROCCAN LAMB BURGERS WITH ROSEMARY FOCACCIA
Prep time: 20 minutes + proving time
Cook time: 20-25 minutes
500g pack ciabatta bread mix
2 cloves garlic, chopped
20g fresh rosemary from a living pot, chopped + 1 sprig
2 tbsp olive oil
500g lean minced lamb
1 tsp rose harissa paste
½ tsp sea salt
Mix the bread mix with the garlic and half the rosemary and mix in 260ml warm water to form a dough. Knead on a lightly floured surface for 10 minutes. Return to the bowl, cover and leave to rest in a warm place for 30 minutes.
Meanwhile, mix together the lamb, harissa and remaining chopped rosemary and mould into 4 burgers, chill.
Preheat the oven to 220oC, gas mark 7.
Knock back the dough and divide into 8, mould into flat rounds and place on 2 greased baking trays. Make dimples in the dough using a wooden spoon handle, sprinkle with salt and press in small sprigs of rosemary, leave in a warm place for 20 minutes until doubled in size then drizzle with 1 tbsp oil and bake for 20-25 minutes, swapping over the trays half way until golden.
Heat the remaining oil and fry the burgers gently for 15-20 minutes, turning occasionally until cooked throughout. Serve with 4 rolls and some salad.
Freeze the remaining rolls for another occasion.