Lamb and Fetta Burger
by
JAMIE GANNON
Click play to watch Jamie make the recipe
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Yield 2
Prep time
15 MinCook time
10 MinTotal time
25 MinLamb and Fetta Burger
Juicy lamb patties loaded with smoky spices, tangy Riverina feta, and topped with crisp baby cos, fresh herbs, and creamy feta-yoghurt sauce—this Lamb & Feta Burger is pure flavour-packed perfection. A quick, gourmet bite that brings the market-fresh vibes straight to your plate!
Ingredients
- 300g lamb mince
- 1 large Roma tomato
- 1x baby cos lettuce
- 200g packet Riverina Fetta cheese
- 170g Greek yoghurt
- Small bunch flat leaf parsley
- Small Spanish onion peeled ½ diced and ½ sliced
- Evoo
- Sea salt
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp celery salt
- Large sprig of rosemary picked and finely chopped
- 2 milk buns or any soft burger bun
Instructions
Prepare the Onion and Rosemary:
- Dice half the red onion. Heat a pan with a drizzle of EVOO and sauté the onion with the chopped rosemary until softened. Set aside to cool.
Make the Lamb Patties:
- In a large bowl, combine lamb mince, smoked paprika, garlic powder, and celery salt. Massage the ingredients together with your hands.
- Once the onion and rosemary mixture has cooled, add it to the lamb along with 100g of crumbled feta. Mix until evenly combined.
- Divide the mixture into two portions and shape into patties approximately 150g each, ensuring they’re roughly the same diameter as your burger buns. Set aside.
Prepare the Salad and Sauce:
- Chop the lettuce, slice the Roma tomato, and thinly slice the remaining red onion. Place the lettuce, parsley, and onion in a small bowl and toss to combine.
- In a separate bowl, mix the remaining feta with Greek yogurt to create a creamy feta sauce. Set aside.
Cook the Patties:
- Preheat a pan or BBQ over medium-high heat. Once hot, cook the lamb patties for 3–4 minutes per side for medium doneness. Adjust cooking time if you prefer your meat well-done.
- Remove the patties from the heat and let them rest for a few minutes.
Toast the Buns:
- In the same pan, toast the burger buns until golden and slightly crispy.
Assemble the Burgers:
- Spread feta sauce on both the top and bottom halves of the buns.
- Place a cooked lamb patty on the bottom bun.
- Layer with sliced tomato and the lettuce, parsley, and onion salad.
- Finish with the top bun and press lightly to secure.
Serve and Enjoy:
- Serve immediately and savour your flavourful lamb burger masterpiece.
Notes
Pro Tip: For best results, marinate overnight in the fridge. A few hours will also work if short on time.
No Unox? Use a manual meat thermometer, available at most supermarkets.
