Mediterranean lamb burgers
Burgers packed with Mediterranean flavours
Serves
2 - 4
Prep Time
30 mins
Cook Time
15 mins
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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ShareIngredients
400g Quality Mark lamb mince
1 tsp kosher salt
1 tsp dried oregano
1 Tbsp fresh rosemary
finely chopped½ red onion
grated4 cloves garlic cloves
1 Tbsp lemon zest
1 egg
1 slice wheatmeal bread
crumbed1 Tbsp coarse ground mustard
4 bay leaves
freshblack pepper
3 Tbsp olive oil
to fry
brioche burger buns
mozzarella cheesei
beetroot chutneyi
gherkini
pink peppercornsi
mayonnaise
leaves cos lettuce
tomato
slicedbasil leaves
freshto taste kosher salt
Method
Mix all lamb burger ingredients together. Form into 2 or 4 patties and refrigerate for 30 mins or until ready to cook.
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.
If making 2 burgers, fry for each side for 3-4 minutes until brown and caramelised. If making 4 burgers halve the cooking time.
Turn off the pan. Cover meat with tin foil and leave for 5 minutes.
Reheat your pan on medium and brush the cut sides of buns with butter.
Fry until brown and crunchy. Put in oven on low heat to keep warm if necessary.
Slather each cut side with mayonnaise and beetroot relish.
Place lettuce leaves on the bottom side of each bun.
Layer gherkins and tomatoes.
Nestle hot burger patty on top.
Sprinkle generously with pink peppercorns and fresh basil leaves.
Pop the bun top on and serve immediately with rosemary roast potatoes or chips.
