2017-08-21
Lamb Burger with Garlic Mint Sauce
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Lamb Burger with Garlic Mint Sauce

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Soft, fragrant caramelised red onions and punchy feta take humble lamb mince to the next level in this delicious burger. The flavourful pattie is accompanied with kiwi burger classics lettuce, beetroot and red onion, then topped with a Greek inspired garlic mint sauce for an extra shot of deliciousness!
<b>Prep:</b> 20 mins Prep: 20 mins
<b>Cook:</b> 5 mins Cook: 5 mins
Serves 6 Serves 6
Excellent source of iron Excellent source of iron
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Ingredients

Garlic Mint Sauce

  • ¼ cup Best Foods Aioli
  • ¼ cup Greek yoghurt
  • 2 tbsp chopped mint
  • Juice of ½ lemon
  • Salt to taste

Lamb Patties

  • 1 large red onion, finely chopped
  • 1 tbsp fresh rosemary, finely chopped
  • 1 ½ tsp crushed garlic
  • 1 tbsp olive oil
  • 600g lamb mince
  • ½ cup breadcrumbs
  • 1 egg
  • ½ tsp paprika
  • 80g firm feta, broken into chunks
  • Salt and pepper

Burgers

  • 6 burger buns
  • Lettuce
  • Sliced beetroot
  • Red onion, sliced into rings

Method

Method

  1. Make the garlic mint sauce by mixing all ingredients together in a bowl, then set aside.
  2. To prepare the patties, add the red onion, rosemary, crushed garlic and olive oil together in a pan, and cook over a low heat, stirring frequently until the onions are soft, fragrant and caramelised – approximately 10 minutes – then set aside to cool.
  3. Add the lamb mince, breadcrumbs, egg and paprika in to a bowl with the cooled red onion and season well with salt and pepper. Mix until well combined, then drop the crumbled feta in and fold through carefully so the feta is spread throughout in small chunks, but not mashed up. Shape in to 6 equally sized patties.
  4. Heat skillet or BBQ grill to medium high heat. Place patties on grill and cook for 3-4 minutes. Flip patties and continue cooking until cooked through (71°C).
  5. While the patties are cooking, toast your buns under a grill until lightly golden brown, then set aside.
  6. Once the patties are cooked it is time to layer up your burgers. To construct each burger:
    1. Spread the bottom bun with a generous layer of garlic mint sauce
    2. Add lettuce
    3. Add sliced beetroot
    4. Add a lamb pattie
    5. Add red onion slices
    6. Add another portion of garlic mint sauce
    7. Add top of bun
Recipe by fire & thyme

 

  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 282g
Energy kJ (kcal) 2159 (516)
Protein (g) 32
Fat (g) 24
Saturated (g)
9
Carbohydrate (g) 40
Sugars (g)
8
Dietary Fibre (g) 4.3
Sodium (mg) 1003
Iron (mg) 3
Zinc (mg) 4
Vitamin B12 (ug) 1.3
Selenium (ug) 14

This dish packs a punch as an excellent source of protein, selenium, iron, zinc and vitamin B12.
  • 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.

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BEEF + LAMB NEW ZEALAND

PO BOX 33 648
TAKAPUNA, AUCKLAND, NEW ZEALAND
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