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