Sufficient for 4 large burgers or 6 smaller patties

500g of quality Lamb mince
2 tablespoons of fine chopped fresh coriander and mint
1 Cob of fresh Sweet Corn, kernels stripped from cob
1 teaspoon of smoked paprika or sweet paprika
2 cloves of garlic fine chop
2 tablespoons of Balsamic Vinegar
2 teaspoon of ground cumin
1 teaspoon of crushed sea salt
2 slices of stale bread, soaked in water then squeezed hard to remove water
1 egg lightly beaten

Make up the burger mixture by mixing well by hand all the ingredients together.

A better result is obtained if everything is initial mixed thoroughly together omitting the vinegar and egg and then add the vinegar and egg and thoroughly mix again.

Using wet hands compress the mixture into pattie sizes of choice, lay on a plate, cover with cling wrap and refrigerate until needed.

BBQ on an open grill. Depending on thickness of your patties and heat of your BBQ they should only take a few minutes each side. It is advisable to make sure they are well sealed from cooking before flipping them. They can of course, be cooked on a BBQ plate where they will just be more fried than grilled!

Ideal served in a burger bun with your favourite additions.
Balsamic Grilled Eggplant go very well with these in a burger bun!