Provided by John Mauro from Mauro Brothers' Butchers
Ingredients:
1kg minced Lamb Shoulder (well trimmed)
2 tbl sp good Dijon Mustard
1 tbl sp Yellow Mustard Seed
1 cup fine chopped Basil Leaves
Salt and Pepper to tasteMethod:
1. Combine all ingredients, mixing well, and roll into balls (about the size of a billiard ball). They can be larger or smaller depending on how you like them.
2. Allow to infuse for at least a couple of hours.
3. To cook, press down on the balls to form a burger and char grill on a hot BBQ for approximately 3-4 minutes each side. The burgers are best served a little pink.
4. Serve with summer salad and mint yogurt or toasted sour dough roll with caramelised onions and home made chutney.