Lamb Greek salad burger
Try these tasty Greek-inspired burgers for your next barbecue. They’re loaded with Mediterranean flavour from haloumi, spices and a green olive dip.
Whip up these Lamb Greek Salad Burgers for a tasty, Mediterranean-inspired spin on a barbecue favourite. Start by making your patties by placing the lamb, egg, breadcrumbs, halloumi, dried oregano and paprika in a large bowl. Season with a little pepper and salt. Use your hands to mix until well combined. Divide the mixture into four even portions, then shape each portion into a patty about 12 centimetres in diameter. Place the patties on a lined tray and cover with plastic wrap, then pop in the fridge for 30 minutes to chill. Next, heat a chargrill or barbecue grill on medium-high. Cook the patties for three to four minutes each side until they’re cooked through. Transfer the patties to a clean tray and cover with foil and set aside for five minutes to rest. Repeat with the remaining patties. While the patties are resting, place the bun bases on serving plates and spread evenly with olive dip. In a small bowl add the vinegar, oil and chopped oregano. Season with the little pepper and then whisk together. When the patties are ready, top the bun bases with lettuce, cucumber, capsicum, the patties, tomato and onion. Drizzle the vinegar mixture over the onion, then top the burgers with the bun tops. Juicy and delicious, these lamb burgers with Greek-style salad take burger night to the next level.
Note: + 30 mins chilling & 5 mins resting time
- 500g Coles Australian Lamb Mince
- 1 Coles Australian Free Range Egg, lightly whisked
- 1/2 cup (35g) stale breadcrumbs (made from day-old bread)
- 150g haloumi, coarsely grated
- 2 tsp dried oregano
- 2 tsp ground paprika
- 4 Coles Finest by Laurent Traditional Brioche Burger Buns, split, toasted
- 100g green olive dip
- 2 baby cos lettuce, leaves separated
- 2 Lebanese cucumbers, thinly sliced
- 330g jar whole roasted peppers (capsicum), drained, coarsely torn
- 2 large vine-ripened tomatoes, thinly sliced
- 1 red onion, thinly sliced
- 2 tbs red wine vinegar
- 2 tbs olive oil
- 1 tbs coarsely chopped oregano
Place the lamb, egg, breadcrumbs, haloumi, dried oregano and paprika in a large bowl. Season. Use your hands to mix until well combined. Divide into 4 even portions. Shape each portion into a 12cm patty. Place on a plate and cover with plastic wrap. Place in the fridge for 30 mins to chill.
Heat a barbecue grill or chargrill on medium-high. Cook the patties for 3-4 mins each side or until just cooked through. Transfer to a clean plate and set aside for 5 mins to rest.
Place bun bases on serving plates. Spread evenly with olive dip. Top with lettuce, cucumber, capsicum, patties, tomato and onion. Whisk the vinegar, oil and chopped oregano in a small bowl. Season. Drizzle over the onion. Top with the bun tops and serve immediately.