Lamb Burgers with Minted Celeriac Slaw, Walnuts and Pea Shoots

Sun's out, buns out. Here is the simplest recipe ever for a burger with a difference. If you're craving a lighter way to enjoy a tasty bap with some really fresh and zesty ingredients, this is the dish for you.

Ingredients:

2 Ready to Cook Organic Lamb Burgers or Pack of Fresh Lamb Mince

2 All Butter Sesame Burger Buns

Large Knob of Celeriac, approximately 130g

1 Heaped Tbsp of Mayonnaise

1 Tsp of Mustard

Small Bunch of Fresh Mint

1 Tbsp of Olive Oil

1/2 Tsp of Dried Dill

1/2 Tsp of Mustard Seeds

Juice of Half a Lemon

Large Handful of Pea Shoots

6 Large Walnuts, removed from their shells

2 Thin Slices of Mature Cheddar Cheese

Seasoning of Sea Salt and Black Pepper to taste

Method:

If you have decided to make the burgers from scratch, simply divide the lamb mince into equal sections and then use your hands to form each section into a burger shape, about 1cm thick and no bigger than the palm of your hand. Give them a very light drizzle of olive oil and a sprinkling of seasoning and place them onto an oven tray for twenty to twenty-five minutes at 250 degrees.

If you have gone with ready made burgers simply place them straight in the oven on a tray. Allow them to cook for about twenty minutes at 250 degrees. Any longer than this and they may become dry. You are looking to get them crunchy and dark on the outside and juicy and slighly pink through the middle.

Of course you can grill them on a barbecue too for delicious smoky, charred taste! Simply lie them on the open grill and let them cook for about 6-7 minutes on each side.

While the burgers are sizzling away in the oven, grate the celeriac into a bowl and add the mayonnaise, mustard, oilve oil, dill, finely chopped fresh mint, mustard seeds, lemon juice and as much seasoning of sea salt and black pepper as you like. Give it a little taste to see if it could do with a bit more mustard or mint. Once thoroughly mixed together, set aside.

Using a sharp knife, carefully break the walnuts into small pieces and then add them to a generous handful of pea shoots, with a squeeze of lemon and splash of olive oil.

Finally, slice your sesame buns in half with a sharp bread knife and pop them in the toaster (or on the barbecue!) to crisp up.

Once the burgers are ready, remove from the heat and drain away any unwanted fat or juices.

All the components are now ready for you to build your burgers! Start by laying your burgers onto one half of the toasted buns, along with a slice of cheddar cheese each. Then spread over the celeriac slaw. Next, add the pea shoots and walnut salad on top. Seal all the ingredients together with the other half of the bun and a cocktail stick and serve straight away with salad or chips. I strongly recommend sprinkling more dried dill over some golden chips for a lovely garden like taste.