About this recipe: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!
450g minced lamb
225g minced beef
3 tablespoons chopped fresh mint
1 teaspoon minced fresh root ginger
1 teaspoon minced garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
450g Greek yoghurt
1/2 lemon, zested
1 clove garlic, minced
1/2 teaspoon salt
1 large onion, cut into thin slices
4 slices tomato
4 ciabatta rolls, sliced horizontally
225g feta cheese, sliced
8 rocket leaves
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Method Prep:35min › Cook:10min › Ready in:45min
Preheat the barbecue for medium-high heat, and lightly oil the grate.
For the burgers: Mix the lamb, beef, mint, ginger, garlic, salt and pepper in a large bowl until just combined. Divide evenly into four portions and shape in to large patties. Set aside.
For the sauce: Mix Greek yoghurt, lemon zest, garlic and salt in a bowl; cover and refrigerate.
Cook the lamb burgers on the preheated barbecue until the burgers are cooked to your desired degree of doneness, 3 to 4 minutes per side for well done. An instant-read thermometer inserted into the centre should read 70 degrees C. If desired, also place the slices of onion and tomato on the barbecue. Cook until lightly charred, about 1 minute on each side.
Spread yoghurt sauce over the sliced ciabatta rolls. Assemble each burger by placing the patty on the the roll, and dividing the feta cheese over the patties. Top with a slice of tomato, onion and 2 leaves of rocket, followed by the top half of the roll.
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.