In my quest to figure out different things to do with the lemon balm I got from Vicki's Veggies at Brickworks I came up with these perfect little summer burgers. Fresh Ontario lamb is great right now, just the right amount of fat and flavour for burgers. Do yourself a favour and don't get the imported, the local tastes so much better. I cooked them rare, using my cast iron grill pan but they would obviously be excellent on a BBQ. 

Use:

• 1 package of ground Ontario lamb
• 3-4 cups of chopped lemon balm
• A generous sprinkling of smoked salt (or kosher salt)

I made mine about the size of a fist

Served with smashed fingerling potatoes, Kozliks Double Crunch mustard, and some ketchup