Tip: Toast rolls under a hot grill or in a toaster. Lamb patties can be made ahead and frozen up to two months. Haloumi is best cooked just before serving burgers.
600g lamb mince
1 small red onion, finely chopped
1/3 cup green olive tapenade
1/3 cup thinly sliced fresh mint
1/4 cup dried breadcrumbs
1 egg, lightly beaten
1 tsp dried oregano leaves
Salt and pepper, to taste
2 tblsps olive oil
225g black haloumi, cut into 8 slices
4 round Turkish rolls, split, toasted
Beetroot dip, lettuce leaves, sliced tomato, sliced red onion, cucumber ribbons and sweet potato crisps, to serve
Combine lamb, onion, tapenade, mint, breadcrumbs, egg and oregano in a bowl. Season with salt and pepper. Mix well. Divide into four equal portions. Shape portions into patties about 10cm in diameter.
2. Heat half the oil in a large, non-stick frying pan over a medium heat. Add patties. Cook for about 4 minutes on each side, or until browned and cooked through. Remove.
3. Meanwhile, heat remaining oil in a medium, non-stick frying pan over a medium to high heat. Add the haloumi and cook for about 1 to 2 minutes each side, or until golden. Remove. Drain on absorbent kitchen paper.
4. To assemble, spread base of rolls with dip. Arrange lettuce, tomato, onion, patties, haloumi and cucumber over top. Replace roll tops.
5. Serve burgers with sweet potato crisps.