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Method Prep:10min › Cook:20min › Ready in:30min
Wash and cut up the lime into really small pieces, including the rind and discard any pips and the middle hard white stem.
Combine the mince, egg, salt, pepper and lime pieces to the mixing bowl. Mix the ingredients by hand, make sure everything combines.
Split the mixture in half, then in to quarters to make 4 big patties or divide once more for 8 small patties.
I cooked these on a lean mean grill. You can use a standard oven grill too. Place the patties in the grill for 20 minutes (if using oven grill flip after 10 minutes to ensure even coverage).
If patties are still pink in the middle continue to cook them while checking in on them every 5 minutes to assure they do not burn. Once the patties are cooked add the cheese to the top to melt a little. If you are using a mean lean you can shut the lid on the cheese if you like just be aware it's quite hard to remove later. Add two burgers facing cheese to cheese (top to top) if you wish to press them with the cheese.
Once cheese starts to melt remove the burgers and serve.
When making these patties assure they bind together well as the lime is a little tricky to bind.
This combo didn't fair too well in my eyes with ketchup so I'd recommend a different condiment for this burger, perhaps mango chutney? Let me know if you find a sauce that goes well. My partner did enjoy his with BBQ sauce but I'm not a BBQ sauce fan.
Serve with bread rolls or you choice of sides.