Flavorite Tomatoes

The Best Lamb Burger

2 Tablespoons plus 2 teaspoons extra virgin olive oil

1 Medium onion, finely chopped

250g Lamb mince

110g Pork mince

2 Teaspoons dijon mustard

1 Yeaspoon each fresh parsley and mint, finely chopped

1 Teaspoon dried oregano

1/2 Teaspoon ground coriander

1/2 Teaspoon ground cumin

1 Tablespoon minced garlic

1 Spring onion, chopped

Salt and freshly ground black pepper, to taste

1/3 Cup crumbled feta cheese

Handful mix fresh salad green, including spinach and cress

8 Black olives in oil, drained, pitted and roughly chopped

Huice of half a lemon

1 Avocado, cut into pieces

4 Hamburger buns, toasted

Heat 2 Tablespoons of oil in a medium frying pan over high heat. Add the onions; cook until browned, about 6 minutes Transfer the onion to a plate; let cool. In a bowl, mix the onions, lamb and pork minces, mustard, herbs, spices, garlic, spring onion, salt and pepper. Form the meat into four 2cm-thick pattie; set aside. Prepare a hotplate to medium-high and brush with a little oil (or heat a tablespoon of oil in a large frying pan over medium-high heat.) Grill the burgers, flipping once, until browned and cooked to desired doness, about 10 minutes for medium rare. In a small bowl, combine the feta, salad greens, olives, sun-dried tomatoes and avocado; toss with the reamined oil and lemon juice and season with salt and pepper. Place each burger on the bottom half of a toasted bun and top each with the salad and bun top.

 

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