Greek Lamb Burger With Haloumi

Prep Time
Cook Time
Ready In

"From our Saturday newspaper The Weekend West. Times are estimated."

Original recipe yields 4 servings


  • Serving Size: 1 (275.1 g)
  • Calories 718.3
  • Total Fat - 47.1 g
  • Saturated Fat - 17.5 g
  • Cholesterol - 169.2 mg
  • Sodium - 613.1 mg
  • Total Carbohydrate - 36.8 g
  • Dietary Fiber - 2.7 g
  • Sugars - 2.1 g
  • Protein - 34.8 g
  • Calcium - 101.6 mg
  • Iron - 4.8 mg
  • Vitamin C - 2 mg
  • Thiamin - 0.5 mg

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Serve burgers with sweet potato crisps.

Tips & Variations

No special items needed.