Quick & Easy

Lebanese lamb burgers

Add some spice to your classic burger with these lamb mince patties, filled with chilli-paste, garlic, and topped off with some Greek-style yoghurt.

Photography by Brett Stevens. Styling by Julz Beresford.

6 Item



1.Heat a large non-stick frying pan over medium-high heat. Sprinkle in cumin seeds; toast until golden. Remove; crush in a mortar and pestle or process in a mini food processor.
2.Place pine nuts in same pan; toast until golden.
3.Place cumin and pine nuts in a large bowl with lamb mince, onion, garlic, egg and rice; season with salt and pepper.
4.Using clean, damp hands, mix thoroughly until well combined and sticky. Divide mixture into six; shape into patties to fit turkish bread rolls.
5.Heat oil in same frying pan over medium-high heat; cook patties 6-7 minutes each side, or until golden brown and cooked through. Set aside to rest a few minutes.
6.Combine yogurt and harissa. Toast inside of rolls under a hot grill.
7.To assemble burgers, place a leaf of lettuce on each base, top with a lamb patty, sliced tomato, cucumber and a dollop of harissa yoghurt. Top with other half of roll.

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