Lamb heart meat has a wonderful flavour and works really well in this burger recipe. Many of you know that I'm a fan of offal and like to use the "not so typical" cuts of meat.  I'm lucky that I have a wonderful local farmer where I can get these cuts of meat. Best to ask your butcher for lamb heart as it's not commonly sold. This is a lovely delicately spiced burger and a perfect foil for that "something a little different" to add to your repertoire. Lamb heart does not require much in the way of cooking as it will become tough and chewy. It's best to keep your burger medium rare or medium. I've used lamb neck for additional flavour but you can also use leg or shoulder, do ensure that you have minced these cuts finely. 

200g lamb neck finely minced

1 red onion peeled and grated (wring out any excess moisture with a kitchen towel)

2cm piece of ginger grated

2 cloves garlic grated

5g garam masala

5g smoked maldon sea salt

5g coriander leaves finely chopped

10g sweet paprika

10ml Greek yoghurt

This makes about 4 burgers

Place all the ingredients together in a bowl and mix well

Place in the fridge for 6 hours to allow the flavours to come together

Remove from the fridge and form into burger patties ( roughly 150g each), place back in the fridge for 3 hours to firm up

Set your barbecue up for direct cooking at 200c

Cook the burgers for 2-3 minutes each side, aim for 54c core temp

I like to serve these with grilled onions, tomatoes and a yoghurt and coriander dressing