Lamb patties cooked right through, then stacked with feta and salad in a toasted bun.
From the shop
Start with 500 g of lamb patties, enough for four burgers. Lamb mince works too. Shape 600 g into four patties and season them with salt and pepper.
Do not press the patties with the spatula while they cook. It squeezes out the juices and dries the burger.
Ingredients
- 500 g lamb patties, enough for 4 burgers
- 1 tbsp olive oil
- 4 burger buns, split
- 4 lettuce leaves
- 1 tomato, sliced
- Half a red onion, thinly sliced
- 125 g tzatziki
- 100 g feta, crumbled
Buy the cuts for this recipe
Lamb Patties$29.99per kilogram
Lamb Mince$26.99per kilogram
Method
- Slice the tomato and onion. Wash and dry the lettuce. Crumble the feta.
- Heat a barbecue plate or a frying pan over medium-high heat. Brush the patties with the oil.
- Cook the patties for 5 minutes a side. Do not press them with the spatula.
- Check the centre of the thickest patty with a thermometer. It must read 75°C. Cook for 1 or 2 minutes more if it does not.
- Rest the patties for 2 minutes. Toast the cut sides of the buns on the plate for 1 minute.
- Build each burger: lettuce, tomato and onion, then the patty, tzatziki and feta.
Serve it
Serve with oven chips or a green salad.