Kiwi Lamb Burger
Delicious Homemade Lamb Burger
Beef + Lamb New Zealand
You can’t beat the Classic Kiwi Lamb Burger – it’s iconic for a reason! Delicious New Zealand lamb paired with fresh New Zealand beetroot and lettuce, topped with melted cheese and a perfectly cooked egg. Make this for a crowd, or for the ultimate everyday dish.
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Breakfast & Brunch,
National Lamb Day,
600g Quality Mark lean lamb mince
1/2 very finely chopped onions
1 crushed garlic clove
1 lightly beaten egg
1 slice wheatmeal bread
2 tbsp milk
1/2 cup crumbled feta cheese
1/2 cup chopped fresh mint
1 tbsp finely chopped fresh rosemary
1 tbsp tomato paste
1 lemon zest
6 white bread rolls
6 tbsp relish
6-12 slices beetroot
can also use canned beetroot
1 red onions
6 fried eggs
2-3 sliced tomatoes
6 tbsp garlic aioli
6 leaves iceberg lettuce
leaves can be left whole or shredded
To Make Patties
Cut crusts of the bread and soak remaining bread in milk.
Place all the patty ingredients, except for olive oil, in a bowl, season with salt and pepper and combine. This is best done by with clean hands.
Shape into 6 patties, cover and refrigerate for 15 minutes.
Preheat a BBQ or frying pan to a medium heat and add oil.
Add patties and fry for a few minutes until crunchy and brown on one side. Press down on the raw side of the burger as it is frying to prevent it from shrinking.
Turn the patties over, reduce the heat to medium low and cook for another 8-10 minutes until cooked through.
Nutrition Information per Serving (410g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)