Lamb mint and haloumi burgers
These easy lamb burgers are full of aromatic herbs, combined with the freshness of the salad leaves, salty squeaky haluomi and the sweetness of the relish. Yummy doesn't even start to do them justice. ALL the ingredients for this recipe are now available at your local Ritchies supermarket. Find your local VIC, NSW or QLD store.
Serves
4Preparation time
10 minsCooking time
10 minsIngredients
- 500g lamb mince
- ½ medium red onion finely chopped
- 1 egg
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped parsley
- 1 level teaspoon ground cinnamon
- 1 level teaspoon ground cumin
- seasalt and freshly ground black pepper
- ½ lemon
- olive oil for frying
- To Serve
- 4 rolls cut in half (we used flat Turkish style bread rolls)
- 8 thin slices of haloumi
- 2 handfuls of washed mixed salad leaves
- ½ medium red onion thinly sliced
- 4 tablespoons of beetroot relish
Method
In a large bowl add all the burger ingredients and use your clean hands to mix them together working and squeezing the mixture for about 1 minute (this will help the burgers to stick together when you cook them) Shape the Lamb mixture into 4 flat burgers. Toast the rolls. Use a large heavy frying pan or a BBQ flat plate on a medium high heat. Drizzle lightly with oil and fry the haloumi until golden. Cook the lamb burgers turning once until cooked through and lightly browned , finish each one with a squeeze of lemon juice. Spread the bottom of the rolls generously with beetroot relish, pile in the burger, toasted haloumi, sliced red onion and salad leaves and top with the other half of the
buns. Serve immediately.
