Greek lamb burgers

Made with halloumi and zucchini, these are a quick and easy alternative to normal lamb burgers, perfect for summer BBQs.

Ingredients

1 tbsp cumin seeds
1 tbsp white sesame seeds
2 zucchinis
1 red onion, grated
600g premium lamb mince
100g halloumi, grated
⅓ cup mint, finely chopped, plus extra leaves to serve
½ cup (140g) thick Greek-style yogurt
Olive oil, to brush
8 small white brioche rolls, split
Hummus and lemon wedges to serve

Method

Heat a small frying pan over medium-high heat. Toast the cumin and sesame seeds for 1-2 mins until fragrant. Transfer to a bowl, combine with 1 tbsp sea salt flakes, then set aside.
Using a mandoline or vegetable peeler, shave 1 zucchini into ribbons. Set aside.
Coarsely grate remaining zucchini, then place in a clean tea towel and squeeze to remove any excess moisture. Combine with onion, lamb mince, halloumi, mint and 2 tablespoons of yoghurt in a bowl and mix well. Season with freshly ground black pepper. Form mixture into 8 small patties, then chill for 15 mins.
Preheat a BBQ or chargrill pan to medium-high heat. Brush burgers with olive oil, season with salt and pepper, then cook for 2-3- mins on each side until just cooked. Transfer to a plate and loosely cover with foil.
Brush zucchini ribbons with oil, then cooks for 1 min each side until lightly charred and tender.
Spread hummus onto roll bases, then top with a slice of zucchini and a burger. Season with reserved sesame salt, top with the roll lid, then serve with yoghurt, extra mint leaves and lemon wedges.

Recipe by McLoughlin Butchers

Greek lamb burgers

Made with halloumi and zucchini, these are a quick and easy alternative to normal lamb burgers, perfect for summer BBQs.

8 servings

20 mins

Ingredients

1 tbsp cumin seeds
1 tbsp white sesame seeds
2 zucchinis
1 red onion, grated
600g premium lamb mince
100g halloumi, grated
⅓ cup mint, finely chopped, plus extra leaves to serve
½ cup (140g) thick Greek-style yogurt
Olive oil, to brush
8 small white brioche rolls, split
Hummus and lemon wedges to serve

Method

Heat a small frying pan over medium-high heat. Toast the cumin and sesame seeds for 1-2 mins until fragrant. Transfer to a bowl, combine with 1 tbsp sea salt flakes, then set aside.
Using a mandoline or vegetable peeler, shave 1 zucchini into ribbons. Set aside.
Coarsely grate remaining zucchini, then place in a clean tea towel and squeeze to remove any excess moisture. Combine with onion, lamb mince, halloumi, mint and 2 tablespoons of yoghurt in a bowl and mix well. Season with freshly ground black pepper. Form mixture into 8 small patties, then chill for 15 mins.
Preheat a BBQ or chargrill pan to medium-high heat. Brush burgers with olive oil, season with salt and pepper, then cook for 2-3- mins on each side until just cooked. Transfer to a plate and loosely cover with foil.
Brush zucchini ribbons with oil, then cooks for 1 min each side until lightly charred and tender.
Spread hummus onto roll bases, then top with a slice of zucchini and a burger. Season with reserved sesame salt, top with the roll lid, then serve with yoghurt, extra mint leaves and lemon wedges.

Recipe by McLoughlin Butchers