BBQ Organic Lamb Burger with apricot, onion & chilli

Saturday was absolutely scorching. The South East was at around 28C and at times I literally didn't know what to do with myself, apart from keeping hydrate with a glass of cold sparkling water with a splash of grenadine cordial. 

Knowing the rest of the coming week will be raining everyday and Saturday could be the last day of summer, I was determine to make the most of it. There is not a better way to spend a sunny Saturday than lounging around in the sun and have a long BBQ. A few bits was on offer: beef kebabs, sausages, salad, baked whole sea bass and homemade lamb burger. 

Burgers are so easy to make, any I often find them more tasty than pre-made ones, as one has the ultimately control of seasoning. Rather than going for beef, I went for lamb burger with apricots, chopped onion and chilli. As a treat. I went for Waitrose Duchy Organic lamb mince instead. I must say the meat has made a difference. The burger stayed moist and juicy.

Look how colourful they are with the yellow, red and purple!

Makes 4

400g Waitrose Duchy Organic lamb mince
1 egg
1 red onion finely chopped
1 red chilli, finely chopped
5 apricots, chopped
Season with salt & pepper

1. Prepare the onion, chilli and apricots then mix them with the mince.

2. Season the mixture with freshly ground peppercorn & sea salt.

3. Crack in an egg and mix them up.

4. Place a bowl onto an electric scale and weight the mixture. Mine was a total of 600g.

5. Have some greaseproof paper at the ready.

6. Divide the mince in to 4 proportion and place each proportion into a burgher shaper then press hard.

7. Place the perfectly shaped burger onto a piece of greaseproof paper and repeat step 6.

Now you have 4 perfectly shaped lamb burger ready to be barbecued!