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Curtis Stone's BBQ lamb burgers with charred onion and capsicum

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Burgers don't need to be just for the weekend. Especially when they are this delicious and take 30 minutes.

  • Serves4
  • Cook time15 minutes
  • Prep time15 minutes
Curtis Stone's BBQ lamb burgers with charred onion and capsicum


  • 500g Coles Australian Lamb Mince
  • 1 tbs olive oil, divided
  • 1 small brown onion, cut crossways into 1cm rings
  • 1 small green capsicum, cut crossways into 1cm rings, seeded
  • 4 Coles Hamburger Rolls, split
  • ⅓ cup (100g) Coles Mayonnaise
  • 3 tsp Coles Dijon Mustard
  • 2 cups finely shredded cabbage (160g)

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Prepare a barbecue for high heat. Divide lamb into 4 portions. Shape each into a 1cm-thick patty. Brush with ½ tbs of the oil and season both sides with salt and pepper. Cook for 1½ mins each side or until cooked through. Transfer to a plate. Set aside for 5 mins to rest.
  2. Step 2

    Meanwhile, coat onion and capsicum with remaining ½ tbs oil. Season with salt and pepper. Cook, turning as needed, for 8-10 mins or until charred and softened. Cook rolls, cut-side down, for 30 secs or until toasted.
  3. Step 3

    In a small bowl, whisk mayonnaise and mustard to blend. Season with salt and pepper. Spread over rolls. Top roll bases with cabbage, patties, onions and capsicum. Cover with roll tops.