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Ultimate Lamb Burger

Recipe courtesy of Australian Lamb

Serves 4 | 20 minutes


  • 600g lean lamb mince

  • 1 tbsp olive oil

  • 4 tasty cheese slices

  • 1 small red onion, thinly sliced

  • 1 tbsp red wine vinegar

  • 4 brioche burger buns, lightly toasted

  • ¹/8 cup tzatziki

  • 1 baby cos lettuce, leaves separated

  • 2 tomatoes, thinly sliced

  • 8 slices canned beetroot, drained on paper towel

  • Mint sprigs, to serve


1. Place lamb mince in a large bowl and season with salt and pepper. Using damp hands form four patties, pressing down on pattie with the back of your hand to flatten.

2. Preheat a large non-stick frying pan or BBQ over medium-high heat. Rub patties on both sides

with oil. Cook patties for 2-3 minutes or until bottoms are lightly charred. Turn patties over and top with cheese.

3. Cook for a further 2 minutes, or until bottoms are lightly charred and cheese has melted. Set patties aside on plate loosely covered with foil.

4 In a small bowl place onion and vinegar. Season with salt and toss to coat.

5. Spread tzatziki over bottom halves of buns. Top with baby cos, lamb patties, tomato, beetroot and drained pickled onion. Top with mint sprigs and serve.


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