Annie Bell's Fast Herby Burgers

Glam up the lamb!

1. 1

   1. Combine 450g lean minced lamb, 1 tbsp finely chopped shallots, 2 tbsp each of finely chopped flat-leaf parsley, mint and coriander, 2 tsp dijon mustard and some salt and pepper, mixing thoroughly with a wooden spoon to distribute
   the herbs evenly. Take a quarter of the mixture at a time and shape it into a ball, and then flatten it into a burger 10cm in diameter. You can make the burgers in advance and then cover and chill them. Either heat a ridged griddle over a medium-low heat or a conventional grill on a high heat. Cook the burgers for 4-5 minutes each side until done to your liking.
   2. Serve inside warm pockets of pitta bread with a spoonful of lemon mayonnaise, slivers of tomato and pitted, halved
   green olives.
   3. For a cheeseburger, place a slice of emmental on top and grill. Serve in a bun with slivers of cornichons and red onion.