300g lamb offcuts (or lamb mince)
¼ bunch mint
2 tsp sea salt
2 tsp dried chilli flakes
1 tbsp Armagnac
30 ml oil
150 g Gruyere
1 loaf Turkish bread
4 tbsp onion confit
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Trim sinew and most of the fat from the lamb and mince in a food processor. Finely dice shallot and chop mint; add these to the mince. Add the egg, salt, chilli and Armagnac.
Divide mix into 4 and roll into balls, and then slightly squash down. Cook the burgers in a frying pan with a little oil (or on the barbecue) for 4 minutes on each side. Slice cheese into four and put a slice of cheese on each burger.
Serve burgers on toasted Turkish bread with onion confit.