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.

4

15m

Note: + 30 mins chilling & 5 mins resting time

10m

Ingredients

  • 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

Method

STEP 1

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.

STEP 2

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.

STEP 3

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.