Lamb Patties

Lamb mince shaped into patties in the shop, so burger night starts at the pan. Two patties is a serve, and a kilo feeds five. Mince forgives most things except pressing: push down with the spatula and the juice runs out onto the plate. Made in the shop from our lamb, sourced from Cowra in the Central West of NSW.

Take them from cold into a hot pan or onto the barbecue plate, four to five minutes a side. Leave them alone until they release on their own, then turn once. Cook it through to 75°C at the thickest part. There is no safe rare on a made-up line. Rest them a minute before they go in the bun.

Keeping: about two days in the fridge. Freeze it the day you buy it if you will not get to it; frozen, it is best inside two or three months.

Gluten free.