Mediterranean Lamb Burgers
Burgers with Buffalo Mozzarella, Beetroot Chutney & Pink Peppercorns in a Brioche Bun
2 - 4
Serves
30 mins
Prep Time
15 mins
Cook Time
Recipe author
The Ironclad Pan Company
New Zealand Lamb? There’s nothing better. New Zealand Lamb cooked in an Ironclad Pan? Better than better!
With all the flavours of a Mediterranean roast lamb, these burgers are super quick and easy to make and will have your family drooling way before they’ve taken that extremely tasty first bite.
New Zealand Lamb? There’s nothing better. New Zealand Lamb cooked in an Ironclad Pan? Better than better! With all the flavours of a mediterranean roast lamb these burgers are super quick and easy to make and will have your family drooling way before they’ve taken that first and extremely tasty first bite.
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Ingredients
For the Burgers
400g Quality Mark lamb mince
1 tsp salt
1 tsp dried oregano
1 Tbsp fresh rosemary
finely chopped
½ red onion
grated
4 cloves garlic cloves
1 Tbsp lemon zest
1 egg
1 slice wheatmeal bread
crumbed
1 Tbsp coarse ground mustard
4 bay leaves
fresh
black pepper
3 Tbsp olive oil
to fry
To Serve
brioche burger buns
mozzarella cheese
i
beetroot chutney
i
gherkin
i
pink peppercorns
i
mayonnaise
leaves cos lettuce
tomato
sliced
basil leaves
fresh
to taste salt
Method
For the Burgers
To Assemble
1
Mix all lamb burger ingredients together. Form into 2 or 4 patties and refrigerate for 30 mins or until ready to cook.
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2
Heat your pan until it’s almost smoking over a high heat. Lower heat to low and add olive oil, bay leaves and burger patties.
3
If making 2 burgers, fry for each side for 3-4 minutes until brown and caramelised. If making 4 burgers halve the cooking time.
4
Turn off the pan. Cover meat with tin foil and leave for 5 minutes.
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