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.



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.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.