Recipe by Jamie Gannon ~ as seen on Channel Ten’s 10 Minute Kitchen 10minutekitchen.com © 10 Minute Kitchen
Ingredients
- 300g Lamb Mince
- 1 large Roma Tomato
- 1 Baby Cos Lettuce
- 200g Riverina Dairy Greek Style Fetta
- 170g Greek Yoghurt
- Small bunch flat leaf Parsley
- Small Spanish Onion, peeled – ½ diced and ½ sliced
- Extra Virgin Olive Oil
- Sea Salt
- 1 tsp Smoked Paprika
- 1 tsp Garlic Powder
- 1 tsp Celery Salt
- Large sprig of Rosemary, picked and finely chopped
- 2 Milk buns or any soft burger bun
Lamb and Fetta Burger
- Dice ½ of the red onion, heat the pan with some evoo. Sauté off with chopped rosemary – set aside to cool.
- Mix lamb mince in a bowl with smoked paprika, garlic powder, celery salt. Massage in the ingredients.
- Once cooled, add cooked onion and rosemary to lamb. Add 100g of crumbled fetta mix until all ingredients are well combined.
- Chop lettuce, slice Roma tomato lengthways. Pick parsley and slice the remaining red onion. Set aside. Place lettuce, parsley and onion in a small bowl and mix.
- Split lamb mince in ½ and form 2 x 150g patties roughly the same diameter as your burger bun. Set aside.
- Add remaining fetta to yoghurt and mix. Set aside.
- Preheat the pan or BBQ. Once hot, add lamb patties and cook each side 3-4 mins (note if you prefer well done meat please cook longer). Put the patties aside to rest.
- Toast bun in the same pan.
- Let’s build your burger …
i. Add fetta sauce to the top and bottom of the bun.
ii. Place cooked lamb pattie on the bottom bun.
iii. Add tomato then lettuce mixed with parsley and onion.
iv. Place lid on top.
v. EAT!
