How to make it

  • To make the relish, mix together the ingredients in a large glass bowl, cover and chill for at least 2 hours or it is best chilled overnight.
  • In a bowl mix the lamb, onion, pepper, and herbs, season with a little salt and pepper and mix thoroughly, preheat the grill.
  • Divide the burger mix into 6 equal portions and shape into patties (we use the burger press available from Lakeland ( Grill/broil allowing 5 minutes on each side for a medium burger and 8 minutes each side for a well-done burger.
  • Toast the surfaces of the buns and serve the burgers on the buns with the cucumber relish. (I like fries with mine)
  • * Romano pepper
  • A long, narrow bright red fresh pepper, weighing around 100g, with a sweet-flavoured flesh and a tender skin
  • Uses: Romano peppers are ideal for stuffing and roasting (this softens the flesh and concentrates the flavour). A variety of fillings can be used including cream cheese, butter bean, and chilli; cooked rice with mushrooms, ham and red onion or cooked chicken or turkey mixed with sweet corn, crumbled Cheshire cheese, and pesto. Serve the cooked peppers with a sauce such as tomato or cheese or a tangy salsa, and salad.
  • To store: Keep refrigerated after purchase and use within 3 days.
  • To prepare Wash before use. To prepare the peppers for stuffing, slice off a lid leaving the stalk intact and remove the seeds and core using a small sharp knife and a teaspoon. Spoon the stuffing into the cavity and press down firmly using a teaspoon. Lay on a greased baking sheet, season and drizzle with olive oil.
  • To cook: Preheat the oven to 180C, gas mark 4. Roast the peppers for 30 minutes or until the flesh is tender.

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