Greek lamb burgers with haloumi

You'll want to share these super-satisfying burgers.

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. 




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. 

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