Make the burgers
Finely chop the mint leaves (a handful) and put them into a large bowl.
Add the lamb mince (500g) and salt (¼ tsp) and mix with your hands until the mint leaves and salt are evenly distributed.
Divide the mixture into four and shape into burgers. Make a little dent in the centre of each one (as the meat naturally puffs up as it cooks, so this will ensure that you end up with a flat burger).
Make the herb mayonnaise
While the burgers are cooking, make the herb mayonnaise.
Put the mayonnaise (4 tbsp), herbs (a small handful of fresh mint leaves, a small handful of fresh coriander, the leaves from a couple of sprigs of fresh thyme) and the zest of ¼ of a lemon into a bowl.
Blitz with a hand blender until the herbs are finely chopped and evenly distributed in the mayonnaise.
Season with salt to taste.
The nutrition information provided includes both the burgers and herb mayonnaise. See below for the same information split by item.
Calories: 308 kcal (15%), Fat: 24.8g (35%), Saturated Fat: 11.9g (59%), Carbohydrates: 0.3g (0%), Sugar: 0.0g (0%), Fibre: 0.3g (1%), Protein: 21.1g (42%), Sodium: 240mg (10%)
Calories: 98 kcal (5%), Fat: 10.5g (15%), Saturated Fat: 0.8g (4%), Carbohydrates: 0.8g (0%), Sugar: 0.2g (0%), Fibre: 0.3g (1%), Protein: 0.3g (1%), Sodium: 80mg (3%)
Calories: 406kcal | Carbohydrates: 1.1g | Protein: 21.4g | Fat: 35.3g | Saturated Fat: 12.7g | Sodium: 320mg | Fiber: 0.6g | Sugar: 0.2g
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.