Steps
- Crush 2 chopped garlic cloves, 4 teaspoons of finely chopped rosemary needles, 1 teaspoon of salt, and ½ teaspoon of black pepper to a paste. Gently mix into 1kg of lean ground lamb and shape into eight patties.
- Toss 3 sliced red onions with 1 tablespoon of balsamic vinegar and 1 tablespoon of olive oil.
- Heat a barbecue to medium-high. Cook the patties for 8-10 minutes, turning often, until browned and 160°F / 71°C in the center.
- Split 8 ciabatta rolls and toast the cut sides. Spread with 4 tablespoons of mayonnaise and fill with the patties, balsamic onions, 2 sliced tomatoes, and 1 handful of arugula.