food & Wine

Ben Squires

Middle Eastern lamb burgers

Middle Eastern lamb burgers

Rich, aromatic and full of flavour, these Middle Eastern lamb burgers are the perfect accompaniment to a balmy summer’s afternoon. The only hard thing about this dish will be summoning the willpower to stop yourself at just one. Try them this weekend.

Serves: Four


Tomato yogurt sauce

  • 1/3 cup tomato relish or chutney
  • 1 teaspoon harissa paste or ⅛ teaspoon cayenne pepper
  • 200g reduced fat natural yogurt

Lamb burger patties 

  • 500g lean lamb mince
  • 1 medium onion, grated or finely chopped
  • 1 cup grated pumpkin
  • ½ cup dried wholegrain breadcrumbs
  • Freshly ground black pepper, to taste
  • 1 tablespoon chopped flat-leaf parsley
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika

Additional ingredients

  • Olive oil spray
  • 180g haloumi cheese, sliced
  • 4 wholegrain or sourdough rolls, toasted
  • 1 small Continental cucumber, sliced
  • 2 cups baby cos lettuce leaves, to serve


  1. Mix relish, harissa and yogurt in a small bowl to make tomato yogurt sauce. 
  2. Combine burger ingredients well in large bowl and form into four patties.
  3. Heat non-stick frypan and cook burgers for 4-5 minutes on each side until brown.
  4. Transfer to baking paper lined oven tray and bake at 180°C for 25-30 minutes.
  5. Wipe frypan with absorbent paper and heat over medium heat.
  6. Pan-fry haloumi for a couple of minutes on each side or until golden brown.
  7. Serve burgers on toasted rolls with haloumi, yogurt, lettuce and cucumber.

Recipe courtesy of Legendairy – visit their site for more delicious food ideas.

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