These lamb burgers have it all. Flavoured with mint, ginger and garlic, they're then topped with a Mediterranean-inspired yoghurt sauce, feta cheese and tomato and served on a crusty ciabatta roll. Perfection!
You can double the recipe and freeze half of the patties in greaseproof paper to eat at a later time. Fine to place on the barbecue frozen (just add to the cooking time).
You can use all lamb for this recipe instead of lamb and beef. Simply use 675g of lamb mince instead.
These lamb burgers are the perfect combination of easy-with-wow factor and great for a group. It's worth the time to make the simple yogurt sauce to go with it, but I've used store-bought Tzatziki in a pinch too. Also, I love these with caramelized sweet onions and regular tomatoes on top, but what a great way to use all those green tomatoes! Fantastic recipe, as is! - 10 Sep 2010 (Review from Allrecipes US | Canada)
This recipe has been a favorite of our Make-Ahead Mamas cooking group for over three years. We make it every summer during our Summer Grilling Cooking Party and it's a great gourmet alternative to a traditional hamburgers for your next BBQ. To save time the day of your BBQ, make these ahead of time! Simply freeze the uncooked patties in a single layer on parchment paper on a cookie sheet, then stack the frozen patties in a freezer container or Ziploc Freezer bag. Thaw the day before your party, or cook the patties directly from the freezer (just add a few more minutes to the cooking time!). Delicious! - 11 Jul 2011 (Review from Allrecipes US | Canada)
This was wonderful! Didn't alter any of the directions/ingredients and it turned out fabulously. My husband was just raving about these, will make it again! - 28 Aug 2011 (Review from Allrecipes US | Canada)