I think I might stop admitting how many these recipes serve in our house, but this made 3 big burgers and 2 mini burgers, with rolls leftover for breakfast
For the brioche rolls
250g plain flour
2 teaspoons sugar
Beaten egg yolk, to glaze
For the burgers
500g lamb mince
1 teaspoon chopped fresh or dried oregano
For the slaw
4 dessert spoons mayonnaise
1/2 teaspoon creamed horseradish
Yes, making your own brioche rolls when you’ve got a one year old may lead people around you to question your sanity, but there’s not much kneading and only one rise, so these are pretty easy. The recipe for the bread’s from the BBC Good Food website.
Cut the butter into small pieces and rub into the flour (easiest with a food processor), add the sugar, yeast and eggs and mix to a dough. Knead for a couple of minutes (it’s quite wet dough), then turn out onto a floured surface and bring it together into a ball. Divide it into rolls – we had 6 big and 4 little ones – put on a lined baking sheet, cover and leave for two hours to rise.
After they’ve doubled in size, brush the top with egg yolk and put in a hot oven (200 degrees or near the middle-top of the Aga roasting oven) for 10 minutes.
Meanwhile, mix the lamb mince with the egg and seasoning and form into burgers. Get some olive oil hot in a pan and cook till done (about 10 minutes for big burgers). Pop some cheese on to melt during the last couple of minutes of cooking for cheese burgers.
Grate all the slaw veg and stir through the mayonnaise and horseradish.
We split our buns open and piled in the cheese burgers, sliced cherry tomatoes and baby leaf spinach, with the sweet apple slaw on the side.