Recipe

Lamb, zucchini and feta burgers

Put that small amount of forgotten mince in the back of the freezer to good use with these patties. You could use beef, chicken or turkey mince for these patties, if preferred.

  • 20 mins preparation
  • 15 mins cooking
  • 15 mins marinating
  • Serves 4
  • Print
    Print

Ingredients

Lamb, zucchini and feta burgers
  • 250 gram lamb mince
  • 2 zucchini, grated, excess liquid squeezed
  • 1 cup fresh breadcrumbs
  • 1/2 bunch mint, leaves picked, finely chopped
  • 1 egg, whisked
  • 4 green onions, chopped
  • 1 teaspoon finely grated lemon zest
  • 1/2 teaspoon dried chilli flakes
  • 100 gram feta, crumbled
  • 1/4 cup vegetable oil
  • 4 bread rolls, halved
  • 1/4 cup aioli
  • 2 tomatoes, sliced
  • 4 large canned beetroot slices, drained
  • 1/2 cup alfalfa sprouts
  • 25 gram mixed salad leaves

Method

Lamb, zucchini and feta burgers
  • 1
    In a bowl, combine mince, zucchini, breadcrumbs, mint, egg, onion, lemon and chilli. Mix well. Stir in feta. Season to taste.
  • 2
    Shape mixture into 4 even-sized, flattened patties. Chill for 15 minutes.
  • 3
    In a large frying pan, heat oil on medium. Cook patties for 4-5 minutes each side until golden and cooked through. Drain on paper towel.
  • 4
    Spread bun base with aioli. Top with salad leaves and pattie. layer with tomato, beetroot and sprouts. Finish with bun top. Accompany with sauce if liked.

Notes

If patties start browning too much before they are cooked inside, transfer to a tray and finish cooking in the oven until firm and mince is cooked through.

More From Women's Weekly Food