These mini Welsh lamb, cranberry and Brie burgers served with baked Camembert and cranberry sauce are packed full of flavour, with a festive-inspired filling of cranberry and brie. Serve with baked Camembert for some satisfying dipping, and add extra crunchy vegetable crudités to finish off the dish.
Ingredients (makes 4 large, or 8 small)
450g lean Welsh lamb mince
2 cloves garlic, crushed
2 tbsp cranberry jelly
Seasoning
50g Brie
Small whole baby Camembert cheese – for dipping
1 tbsp cranberry sauce for serving
Method
Put the lamb mince, garlic, cranberry, seasoning and Brie into a large bowl and mix together thoroughly.
Divide the mixture into four large, or eight to 10 small ‘dipping-sized’ portions, and shape into burgers. If any cheese cubes are showing just push them into the mince.
Place under a preheated grill and cook for about six minutes each side until golden and cooked through.
Take the Camembert out of its packaging and loosely wrap in baking paper. Replace back into its wooden case and bake at 190ºC/gas mark 5 for about 10 minutes until cheese starts to go gooey. Break crust and spoon in the cranberry to serve.
Serve the burgers dipped into the baked Camembert with extra crunchy vegetable crudités.
Recipe courtesy of eatwelshlambandbeef.com
