Lamb burgers recipe
 These lamb burgers are packed with the salty, savoury flavours of anchovy, gherkin and capers, with a little ball of sheep’s cheese as a surprise inside. 120g/4½oz hard sheep’s cheese, preferably a Berkswell, coarsely grated800g/1lb 12oz coarse lamb mince, fattier the better1 red onion, finely chopped4 anchovy fillets, finely chopped8 small gherkins, finely chopped4 tsp capers, drainedsalt and freshly ground black pepper2 tbsp olive oil4 burger buns 120g/4½oz hard sheep’s cheese, preferably a Berkswell, coarsely grated 800g/1lb 12oz coarse lamb mince, fattier the better 1 red onion, finely chopped 4 anchovy fillets, finely chopped 8 small gherkins, finely chopped 4 tsp capers, drained salt and freshly ground black pepper 2 tbsp olive oil 4 burger buns Method Preheat the oven to 180C/350F/Gas 4.Divide the cheese into four piles, and roll each one into a tight ball. Set aside.Place the lamb mince in a large mixing bowl. Add the onion, anchovies, gherkins and capers and season with salt and freshly ground black pepper. Mix the contents of the bowl together, ideally by hand. Divide the mince mixture into four. One by one flatten each pile of mince into the palm of your hand, leaving a little well in the centre. Place the cheese ball in the well and mould the mince around the cheese to form a tight, plump burger shape that is almost spherical. Heat the olive oil in a frying pan over a moderate heat and brown the burgers.If the panhandle is ovenproof, transfer the pan to the oven to bake. If not, carefully transfer the burgers to an oven tray and bake for 30 minutes.Slice the buns and when the burgers are cooked, soak the cut side of the bread in the pan juices. Fill the buns and serve. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Divide the cheese into four piles, and roll each one into a tight ball. Set aside. Divide the cheese into four piles, and roll each one into a tight ball. Set aside. Place the lamb mince in a large mixing bowl. Add the onion, anchovies, gherkins and capers and season with salt and freshly ground black pepper. Mix the contents of the bowl together, ideally by hand. Divide the mince mixture into four. Place the lamb mince in a large mixing bowl. Add the onion, anchovies, gherkins and capers and season with salt and freshly ground black pepper. Mix the contents of the bowl together, ideally by hand. Divide the mince mixture into four. One by one flatten each pile of mince into the palm of your hand, leaving a little well in the centre. Place the cheese ball in the well and mould the mince around the cheese to form a tight, plump burger shape that is almost spherical. One by one flatten each pile of mince into the palm of your hand, leaving a little well in the centre. Place the cheese ball in the well and mould the mince around the cheese to form a tight, plump burger shape that is almost spherical. Heat the olive oil in a frying pan over a moderate heat and brown the burgers. Heat the olive oil in a frying pan over a moderate heat and brown the burgers. If the panhandle is ovenproof, transfer the pan to the oven to bake. If not, carefully transfer the burgers to an oven tray and bake for 30 minutes. If the panhandle is ovenproof, transfer the pan to the oven to bake. If not, carefully transfer the burgers to an oven tray and bake for 30 minutes. Slice the buns and when the burgers are cooked, soak the cut side of the bread in the pan juices. Fill the buns and serve. Slice the buns and when the burgers are cooked, soak the cut side of the bread in the pan juices. Fill the buns and serve.