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Firstly in a food processor blitz the garlic, rosemary, a twist of salt and pepper. Add to the lamb and along with the chopped mint mix everything well with your hands. Don’t overwork the meat or you will toughen it.
Divide the mixture into 8 -12, then shape into slightly oval burgers.
Heat your George Foreman Grill and cook the burgers for 3 -4 minutes or until cooked.
For garnish take the sliced onions and tomatoes and toss them in the balsamic and oil with a twist of salt and pepper.
Take the French stick and slice it into burger sized pieces – place a burger, a spoon of the tomato and onion a few rocket leaves and top off with a blob of mayo