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.

  • 20 mins preparation
  • 15 mins cooking
  • Makes 6 Item
  • Print
Photography by Brett Stevens. Styling by Julz Beresford.


Lebanese lamb burgers
  • 1 tablespoon cumin seeds
  • 1/2 cup (80g) pine nuts
  • 800 gram lamb mince
  • 1 (150g) brown onion, finely chopped
  • 3 clove garlic, finely chopped
  • 1 egg
  • 1 cup cooked rice
  • salt, freshly ground black pepper, to taste
  • 2 tablespoon olive oil
  • 1/2 cup (140g) greek-style yoghurt
  • 1 tablespoon harissa
  • 6 turkish bread rolls, split horizontally
  • 6 butter lettuce leaves
  • 2 large (440g) ripe tomatoes, sliced thinly
  • 1 lebanese cucumber, cut into thin ribbons


Lebanese lamb burgers
  • 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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