Autumn Winter Welsh Lamb Burgers with Hot Coleslaw


  • 450g (1lb) lean Welsh lamb mince
  • 15ml (1tbsp) oil
  • 2 cloves garlic, crushed
  • 1 red onion, quartered and thinly sliced
  • Seasoning
  • 50g (2oz) hard cheese, eg, Cheddar, cut into small 1cm cubes
  • 15ml (1tbsp) oil
  • ¼ red cabbage, shredded
  • 1 red apple, cored and thinly sliced
  • 4 spring onions, sliced
  • Pinch dried cinnamon
  • 10ml (2tsp) English mustard
  • 45ml (3tbsp) mayonnaise


  1. Heat oil in a small pan, add the garlic and onion, and cook until starting to soften. Allow to cool slightly. Into a large bowl put the lamb mince, seasoning, cheese, onion and garlic. Mix together thoroughly.
  2. Divide the mixture into four and shape into burgers – any cheese cubes showing, just push into the mince. Place under a preheated grill and cook for about 12 minutes until golden and cooked through.
  3. Make Coleslaw: Heat oil in a pan and lightly stir-fry cabbage, apple and spring onions for 2-3 minutes. Remove from the heat and place in serving dish. Mix together in a small bowl the cinnamon, mustard and mayonnaise.
  4. Serve burgers with toasted flat breads or pittas and hot coleslaw topped with a dollop of mayo.

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