You'll want to share these super-satisfying burgers!
- 600 g lamb mince
- 1 small red onion, finely chopped
- ⅓ cup green olive tapenade
- ⅓ cup thinly sliced fresh mint
- ¼ cup dried breadcrumbs
- 1 free-range egg, lightly beaten
- 1 tsp dried oregano
- salt and pepper to taste
- 2 Tbsp olive oil
- 225 g block haloumi, cut into 8 slices
- 4 Turkish bread rolls, split, toasted
- beetroot dip, to serve
- sliced tomato
- green oak lettuce leaves
- sliced red onion
- cucumber peeled into ribbons
- sweet potato wedges, to serve
- Combine lamb, onion, tapenade, mint, breadcrumbs, egg and oregano in a bowl. Season with salt and pepper. Mix well. Divide into four equal portions. Shape portions into patties about 10cm in diameter.
- Heat half the oil in a large, non-stick frying pan over a medium heat. Add patties. Cook for about 4 minutes on each side, or until browned and cooked through. Remove.
- Meanwhile, heat remaining oil in a medium, non-stick frying pan over a medium to high heat. Add the haloumi and cook for about 1 to 2 minutes each side, or until golden. Remove. Drain on absorbent kitchen paper.
- To assemble, spread base of rolls with dip. Arrange lettuce, tomato, onion, patties, haloumi and cucumber over top. Replace roll tops.
- Serve burgers with sweet potato crisps.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||26.4 g|
|Total carbohydrates||19.4 g|
|- Sugars||6.5 g|
|Dietary fibre||3.9 g|