Ingredients
- 600 grams ground lamb
- 1 red onion (small onion, finely chopped)
- 1/3 cup tapenade (green olive)
- 1/3 cup mint, thinly sliced (fresh)
- 1/4 cup dried breadcrumbs
- 1 large egg (lightly beaten)
- 1 teaspoon dried oregano (leaves)
- Salt, to taste
- Pepper, to taste
- 2 tablespoon olive oil
- 225 grams haloumi (black haloumi, cut into 8 slices)
- 4 (240 grams) bread rolls (Turkish rolls, split and toasted)
- TO SERVE
- Beetroot dip
- Lettuce leaves
- Tomato, sliced
- Red onion, sliced
- Cucumber ribbons
- Sweet potato crisps
How to Make
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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.
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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.
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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.
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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.
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Step 5: Serve burgers with sweet potato crisps.
We hope you enjoy this recipe!
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