LOOKING for a quick and easy meal using local produce that the kids will love?
Try these delicious mini Greek lamb burgers - they are sure to have your family coming back for more.
This recipe serves six and takes 10 minutes to prepare and another 10 minutes to cook.
Greek Lamb Burgers
- 500g lamb mince
- 2 spring onions, finely chopped
- 2 tbsp chopped fresh dill
- 1 clove crushed garlic
- Grated rind and juice of one small lemon
- ½ cup fresh white breadcrumbs
- 1 egg
- 2 tbsp fennel seeds
- Pita bread, lettuce, chopped cucumber and roasted capsicum, feta and tzatziki, to serve
Combine mince, onions, dill, garlic, lemon rind and juice, breadcrumbs and the egg. Mix lightly, shape into 12 small burgers. Lightly brush the burgers with a little oil and sprinkle with the fennel seeds.
Preheat the barbecue plate or pan to moderately high. Add burgers, lower the heat to moderate. Cook for 4-5 minutes each side, or until cooked. Turn them once only.
Serve burgers with pita, lettuce, cucumber, capsicum, feta and tzatziki.
Use wet hands to shape the burgers. This stops the lamb sticking to your hands, helping you to roll and shape them easily.
Oil the burgers rather than oiling the barbecue or pan. This ensures the burgers don't stick to the grill or pan allowing them to sear well. If they sear well in the first few minutes of cooking they'll be golden brown and tasty. To make it easy, brush the burgers with a brush dipped in oil, or easier still use a spray can of oil.
Burgers should always be thoroughly cooked. Burgers should not be served rare or pink. A good guide is to insert a skewer into the thickest part; if it is ready to eat, the juices will be clear.
- Meat & Livestock Australia
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