Greek Lamb Burgers

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Greek Lamb Burgers
As I woke up this morning and looked up at the bright blue skies I imagined that these are the kind of skies one would see waking up on a Greek island. So traveling off in my mind I created these Greek lamb burgers. This is a wonderfully easy and delicious recipe for the weekend braai and is suited for feeding the masses. The lamb comes from Karusaf in the Karoo and the wonderful earthy, herbaceous meat is perfect for this recipe. The burger is served with cucumber ribbons and a simple mint and yoghurt dressing. I suggest serving the burger with some Zucchini fries which makes for an interesting alternative. I paired this piece of Greek deliciousness with KWV The Mentors Grenache Blanc, one of my favorite KWV wines. Big thanks to Woolworths Paarl Mall supplying me with all my decor and prop needs!
Course Main Dish
Servings
patties
Ingredients
  • 1 kg lamb mince
  • 2 large carrots grated
  • 1 cup bread crumbs
  • 110 g Tomato Puree
  • 3 large eggs
  • 2 large red onions chopped
  • 1 large bunch flat leaf parsley chopped
  • 7 g fine black pepper
  • 1 tsp salt
  • 10 ml tobasco sauce
Course Main Dish
Servings
patties
Ingredients
  • 1 kg lamb mince
  • 2 large carrots grated
  • 1 cup bread crumbs
  • 110 g Tomato Puree
  • 3 large eggs
  • 2 large red onions chopped
  • 1 large bunch flat leaf parsley chopped
  • 7 g fine black pepper
  • 1 tsp salt
  • 10 ml tobasco sauce
Instructions
  1. Mix all the ingredients together with your hands and divide the mixture into 10. Roll the burger patties, flatten and rub in with some oil and let it rest in the fridge for about half an hour.
  2. Grill the patties over a hot fire, pan fry 4 minutes to a side in some olive oil or bake in the oven at 180 degrees celsius for about 20 minutes.
  3. Serve the patties on grilled ciabatta rolls with cucumber ribbons, minted thick Greek yoghurt and some Zucchini fries.
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