The Ultimate Kiwi Lamb Burger
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The Ultimate Kiwi Lamb Burger

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This kiwi classic is a must! Get everyone to assemble their own, it's sure to be messy but extremely tasty.
<b>Prep:</b> 30 mins Prep: 30 mins
<b>Cook:</b> 15 mins Cook: 15 mins
Serves 4-5 Serves 4-5
Good source of iron Good source of iron
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  • 600g Quality Mark lean lamb mince
  • ½ large onion, very finely chopped
  • 1 clove garlic, crushed
  • 1 egg, lightly beaten
  • 1 slice wholemeal toast bread, crusts removed, soaked in 2 tablespoons milk
  • ½ cup feta, crumbled
  • ½ cup mint leaves, chopped
  • 1 tablespoon rosemary leaves, finely chopped
  • 1 tablespoon tomato paste
  • 1 tablespoon oil
  • Zest of 1 lemon

To serve

  • 4-5 burger buns, halved
  • Tomato relish or sauce
  • Lettuce leaves
  • Tinned beetroot
  • 1 red onion, very finely
  • sliced
  • 4 eggs, fried
  • 2-3 ripe tomatoes, sliced
  • ½ cup aioli or mayonnaise mixed with ½ cup finely chopped basil



Place all the patty ingredients in a bowl, season and combine. Shape into 4-5 patties, cover and refrigerate for 15 minutes. Preheat a BBQ or frying pan to a medium heat. Brush the patties with a little oil and cook for a few minutes until crunchy and brown on one side. Turn the patties over, reduce the heat to medium low and cook for another 8-10 minutes until cooked through.

To assemble

Everyone can assemble their own burgers with the fillings and don’t forget to give the burger a good press down with your palm before you attempt to eat it.
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 493g
Energy kJ (kcal) 3266 (780)
Protein (g) 55.6
Fat (g) 37.7
Saturated (g)
Carbohydrate (g) 53.4
Sugars (g)
Sodium (mg) 1282
Iron (mg) 5.1
Zinc (mg) 8.5
Vitamin B12 (ug) 4.3
Vitamin D (ug) 2.0
Selenium (ug) 26.8

As a good source of vitamin D and selenium, this dish will give your bone health and immune system a boost.
  • Be careful not to overcook the patties or they will dry out – they should only just be cooked through. To be absolutely sure use a meat thermometer; when the internal temperature reaches 75°C, they are ready. 
  • Ensure your patties are bigger than the diameter of your buns as they will shrink quite a bit during cooking.
  • Barbecuing meat adds a lovely smokey flavour. 
  • You can use ½ cup of dried breadcrumbs soaked in milk in place of the bread if you prefer.
  • You don’t have to stick to Cheddar for burgers – try using something a little different like camembert, Gruyère or fried haloumi. Blue cheese is a perfect match with beef – I highly suggest you give it a go.
  • As an alternative, you could use tortillas to wrap up all the fillings.
  • Grating the onion helps smaller patties cook through quicker.

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