I love any kind of burger and recently we have been experimenting with venison burgers so I decided a change of animal was in order and with some lovely lamb in my freezer it was the perfect time to try a lamb burger. 

I boned out the neck section of the lamb and minced the meat using my Kitchenaid mincer attachment. 

I simply added the Keg Steak Seasoning (coarse salt, black pepper, and dehydrated onion and garlic), ground cumin and fresh coriander (cilantro).

I formed the burgers and fried them in a hot, dry pan.

We ate them with a little lettuce and red onion on ciabatta rolls- delicious!