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Pulled garlic lamb and fetta burgers

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Make burger night extra tasty using mouthwatering slow-cooked lamb. This Pulled garlic lamb and fetta burgers recipe gives a Grecian flavour to an old favourite.

  • Serves4
  • Cook time3 hour 30 minutes
  • Prep time15 minutes
Pulled garlic lamb and fetta burgers


  • 2.5kg Coles Australian Lamb Leg
  • 6 rosemary sprigs
  • 1 whole garlic bulb, halved crossways
  • 2 brown onions, chopped
  • 3 cups (750ml) chicken stock
  • 1 lemon, quartered
  • 4 Coles Bakery Kaiser Rolls, split, toasted
  • 1 Lebanese cucumber, sliced
  • 4 baby cos lettuce leaves, shredded
  • 60g fetta, crumbled
  • 50g Always Fresh Fire Roasted Red Pepper Strips
  • Mixed salad leaves, to serve

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

    Preheat oven to 160°C. Place the lamb in large roasting pan and pierce all over. Place rosemary, garlic and onion around lamb. Pour stock into the base of the pan. Squeeze quartered lemon over lamb and place lemon quarters around lamb. Season. Cover tightly with foil. Bake for 3 hours or until lamb is tender. Increase oven to 180°C. Uncover and bake for 30 mins or until golden.
  2. Step 2

    Use 2 forks to coarsely shred the lamb. When cool enough to handle, squeeze garlic from bulb. Place lettuce on roll bases. Top with lamb, garlic, fetta, cucumber, capsicum and roll tops. Serve with salad.