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Lamb and capsicum burgers
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Prep Time:
25 minutes
Cook Time:
55 minutes
Total Time:
80 minutes
Grilled bell peppers elevate this Greek-inspired burger to gourmet status.
Ingredients:
  • 1 red capsicum
  • 1 green capsicum
  • 13.80 gm olive oil
  • 500g lamb mince
  • 1 brown onion, coarsely chopped
  • 125.00 ml fresh mint leaves
  • 1 garlic clove, finely chopped
  • 2.50 gm ground cumin
  • 1 x 430g loaf Turkish bread, cut crossways into quarters, split
  • 100g (1/2 cup) bought eggplant dip
  • 60g baby rocket
  • 120g feta, thinly sliced
Instructions:
  • Preheat the oven to 200°C. Coat the capsicums with half of the oil, then roast them on a baking tray for 45 minutes until charred and blistered. Let them cool in a sealable plastic bag for 20 minutes, then peel off the skin and slice the flesh into thick strips.
  • Combine mince, onion, fresh mint, garlic, and cumin in a food processor until just combined. Season with salt and pepper, then divide mixture into 4 portions and shape into patties.
  • Preheat the grill on high. Heat the remaining oil in a large non-stick frying pan over medium-high heat, then cook the patties for 5 minutes on each side or until fully cooked.
  • Place bread, cut-side up, on a baking tray and toast under the grill for about 2 minutes until golden brown.
  • Place a bread base on each serving plate and generously spread 2 teaspoons of dip on each. Layer with rocket, lamb patties, feta, capsicum, and a dollop of remaining dip. Season with pepper, add bread tops, and serve promptly.

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