500g minced lamb
1 tsp Worcestershire sauce
1 garlic clove, minced
1 knob fresh root ginger, peeled
6 spring onions or 1 small red onion, finely chopped
1 thick slice (about 40g) granary bread, crumbed
8 drained PEPPADEW® peppers, finely chopped
salt and pepper
1-2 tbsp sweet chili sauce, plus extra for serving
4-6 burger buns, halved, and thinly sliced cucumber, to serve
Mix the lamb, garlic, spring onions and PEPPADEW® peppers in a big bowl. Add the sauces and grate in the ginger, then mix in the breadcrumbs and season well. Using clean hands, squish the mixture together until all the ingredients are well distributed. Shape into 4-6 burgers.
Cook the burgers under a hot grill or on the barbecue for 5-7 minutes a side. When they are almost ready, toast the buns alongside them. Serve each burger on a half bun and top with a dollop of sweet chili sauce. Arrange thinly sliced cucumber on the remaining half bun and set it on top or at an angle alongside. For a more dramatic presentation, pierce each burger with a wooden kebab stick threaded with a couple of whole PEPPADEW® peppers.