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Mini lamb burgers with roasted baby vegetables and rosemary-infused chèvre crème

November 17, 2011

Mini burgers is the more classy option for the regular burger and makes a great finger food dish!

I choose to make a more mediterranean version by using lamb instead of beef and loads of fresh herbs, lemon and garlic. For the hamburger buns I used thin slices of pain de campagne that I cut out in small circles, and then fried in thyme butter and sea salt.

The rosemary-infused chèvre crème is something I often make and serve with grilled chicken and fish, but the best combination is without a doubt together with lamb!

Here’s the recipe:

*Goat cheese

*Crème fraîche


*Crushed garlic

*Sea salt and crushed black pepper

– Just put everything in the mixer. So easy and so delicious!

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