Mini Lamb Burger Bites

Instructions for the mini burgers

Preheat the oven to 150c.

Place the minced lamb in a glass bowl.

Add a pinch of some salt to the lamb.

Add the softened tallow to the lamb.

Mix all the ingredients well together.

Divide the mixture evenly between the 12 hole baking mould tray and smooth off the tops.

Place the baking tray into the centre of the oven and cook for 15 minutes.

Remove the baking tray from the oven, place the mini lamb burgers on to a plate and allow the lamb to cool on the countertop.

Instructions for the filling/topping

Place the redcurrants and water in a pan, on low heat.

Add in the honey and keep stirring until the honey has completely dissolved into the water.

Now pour the mixture into a mini blender.

Blend well for 20-30 seconds.

Pour the contents of the blender through a sieve into a glass jug so that no seeds are present.

Place the jug in the fridge for 10 minutes to allow the redcurrant juice to cool down.

Add the redcurrant juice slowly to the glass bowl containing the cold bone marrow & whisk by hand or use a hand whisk (2-3 minutes), until you have a homogenous fluffy mixture.

Mini Burger Assembly

Once the lamb burgers are cool enough to handle you can chop all of them in half (or else leave some whole so they can have the filling on top instead).

Now simply spoon a dollop of the filling (approx 10-12g) mixture on top of one of the cut halves, and then proceed to place the other half back on top. Continue in the same way for all the burgers that have been cut in half.

If you did leave some mini burgers whole, then add a dollop of the filling on top, and add a little redcurrant in the middle for decoration if you wish.

Enjoy these mini lamb burger bites straightaway, or else place them on a plate in the fridge until you are ready to serve them.