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Greek salad lamb burgers
Greek salad lamb burgers
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Tangy kalamata olive aioli enhances juicy lamb mince on crusty bread rolls.
Ingredients:
  • 1 red onion
  • 80g (1/2 cup) kalamata olives, pitted
  • 85g (1/3 cup) aioli
  • 500g lamb mince
  • 82.50 ml fresh mint leaves, chopped
  • 1 tsp dried oregano leaves, plus extra, to sprinkle
  • 120g smooth feta, coarsely crumbled
  • 1 Lebanese cucumber, thinly sliced
  • 20.00 ml white wine vinegar
  • 5.00 gm caster sugar
  • 1.20 gm sea salt
  • 4 bread rolls, split, chargrilled
  • Baby rocket leaves, to serve
  • Cherry tomatoes, halved, to serve
Instructions:
  • Thinly slice three-quarters of the onion into beautiful rings and place them in a bowl. Finely chop the remaining onion.
  • In a food processor, finely chop the olives. Blend in the aioli until smooth, then transfer the mixture to a bowl.
  • In a food processor, combine lamb, mint, oregano, 100g feta, and finely chopped onion. Season generously. Pulse until just combined (avoid over mixing). Form the mixture into four 10cm patties.
  • Combine cucumber with the onion rings. In a bowl, mix vinegar, sugar, and salt until well combined. Pour the mixture over the onions and cucumbers, tossing to coat. Let sit for 8 minutes to enhance the flavors. Drain before serving.
  • Heat a large non-stick frying pan over medium heat. Spray the burger patties generously with olive oil and cook for 8-10 minutes until they're just cooked through. Place the patties on a plate, cover them with foil to keep warm. Top each roll base with olive aioli, rocket, lamb patty, onion mixture, tomato, and remaining feta. Sprinkle extra oregano, then place the roll tops.

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