September 29, 2018
Dinner, Lunch, Burgers,
Lamb/Mutton, Eggs, Vegetables, Onions, Greek, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Entertaining, Game/Sports Day, Weeknight Meals, Stove Top, Fresh Tomatoes more
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"From our Saturday newspaper The Weekend West. Times are estimated."
Combine lamb, onion, tapenade, mint, breadcrumbs, egg and oregano in a bowl and season with salt and pepper and mix well to combine and then divide into four equal portions and shape the portions into patties about 10cm in diameter.
Heat half the oil in a large, non-stick frying pan over a medium heat and add patties and cook for about 4 minutes on each side, or until browned and cooked through and remove and keep warm.
Meanwhile, heat remaining oil in a medium, non-stick frying pan over a medium to high heat and add the haloumi and cook for about 1 to 2 minutes each side or until golden and then remove and drain on absorbent kitchen paper.
To assemble, spread base of rolls with the dip and arrange lettuce, tomato, onion, patties, haloumi and cucumber over the top and replace roll tops.
Serve burgers with sweet potato crisps.
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