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Mediterranean Lamb Burger

Mediterranean Lamb BurgerRecipe courtesy of the Meat and Livestock Australia.

Recipe Ingredients:

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

Cooking Directions:

  1. 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.
  2. 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.
  3. While the burgers are cooking, barbecue (grill) the split rolls to toast cut sides.
  4. 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.