Recipe Serves 4

BURGER

1 � pounds ground Australian lamb
1 shallot, peeled and chopped
1 tablespoon capers, chopped
6-8 large fresh basil leaves, sliced
freshly ground pepper, to taste
� cup cornmeal (or flour), for coating
olive oil, for cooking

TOMATO RELISH

3 vine-ripened tomatoes, halved crosswise
1 red onion, thickly sliced
1 teaspoon sugar
1 teaspoon balsamic vinegar
salt and freshly ground pepper, to taste

OPTIONAL, TO SERVE

4 Kaiser rolls or hamburger buns, split
4 tablespoons soft goat cheese (or ch�vre)

Direction

To make the burgers, combine ground lamb, shallot, capers, basil and pepper in a large bowl and mix well.
Divide mixture into four burgers.
Spread cornmeal over a plate and press burgers into the cornmeal to coat.
Preheat barbecue or grill pan and brush with oil.
Cook the burgers over medium to high heat for 6-7 minutes or until internal temperature reaches 160�F.
To make the relish, place the tomatoes flesh-side down
on the grill and flip after 20 seconds, cooking until skin starts to char.
Grill the onions until soft.
Transfer to a plate and, when cool enough to handle, dice finely.
Place in a bowl, add the sugar and vinegar, season to taste with salt and pepper and mix well. Serve warm or cold.
Grill the buns, cut side down, until lightly toasted. Spread with goat cheese and top with the burgers.
Serve with the tomato relish.
TIP: The burger patties and relish can be made a day ahead and refrigerated.
If you're having trouble convincing your children how wonderful Australian lamb is, this is the perfect place to begin.
They'll be amazed at the mild and sweet flavor of Australian Lamb.