Mediterranean Lamb Burger
Recipe courtesy of the Meat and Livestock Australia.
1 pound lean Australian lamb mince (ground lamb)
4 green onions, finely chopped
1 tablespoon ground cumin
1 teaspoon dried oregano
4 tablespoons semi-dried tomatoes, chopped (or sun-dried tomatoes)
Olive oil for brushing
4 multi-grain rolls, halved horizontally
3 ounces baby rocket leaves (arugula)
1/3 cup hummus
1 tablespoon chopped flat-leaf parsley
- Place the lamb mince (ground lamb) in a bowl and add the chopped green onion, cumin, oregano and chopped semi dried tomatoes; mix well. Form into 4 patties and refrigerate for 1 hour.
- Heat a barbecue or chargrill pan. Brush the patties with oil and cook for 3 to 4 minutes on each side or until cooked to your liking.
- While the burgers are cooking, barbecue (grill) the split rolls to toast cut sides.
- Top the bottom half of each roll with 1/4 of the rocket (arugula) leaves and a cooked burger. Spoon a tablespoon of hummus on top of the burger and scatter with 1/4 of the extra shredded semi-dried tomatoes and 1/4 of the parsley leaves. Finish with the top half of the roll.
Makes 4 servings.
Recipe and photograph courtesy of the Meat and Livestock Australia.