GREEK LAMB BURGERS

As I woke up this morning and looked up at the bright blue skies. I imagined that these are the kind of skies one would see waking up on a Greek island. So, traveling off in my mind I created these Greek lamb burgers. The lamb comes from Karusaf meat made in the Karoo; the wonderful earthy, herbaceous meat is perfect for this recipe.

This is a wonderfully easy and delicious recipe for the weekend braai and is suited for feeding the masses.

The burger is served with cucumber ribbons and a simple mint and yoghurt dressing. I suggest serving the burger with some Zucchini fries which makes for an interesting alternative. I paired this piece of Greek deliciousness with KWV The Mentors Grenache Blanc, one of my favorite KWV wines. Big thanks to Woolworths Paarl Mall supplying me with all my decor and prop needs!p

Recipe courtesy of MYNHARDT

Print Recipe

GREEK LAMB BURGERS

Course

Main Dish

Servings

patties

Ingredients

• 1 kg lamb mince
• 2 large carrots grated
• 1 cup bread crumbs
• 110 g Tomato puree
• 3 large eggs
• 2 large red onions chopped
• 1 large bunch flat leaf parsley chopped
• 7 g fine black pepper
• 1 tsp salt
• 10 ml Tobasco sauce

Course Main Dish Servings patties Ingredients 1 kg lamb mince 2 large carrots grated 1 cup bread crumbs 110 g Tomato puree 3 large eggs 2 large red onions chopped 1 large bunch flat leaf parsley chopped 7 g fine black pepper 1 tsp salt 10 ml Tobasco sauce

Instructions

1. Mix all the ingredients together with your hands and divide the mixture into 10. Roll the burger patties, flatten and rub in with some oil and let it rest in the fridge for about half an hour.
2. Grill the patties over a hot fire, pan fry 4 minutes to a side in some olive oil or bake in the oven at 180 degrees Celsius for about 20 minutes.
3. Serve the patties on grilled ciabatta rolls with cucumber ribbons, minted thick Greek yoghurt and some Zucchini fries.

Recipe Notes

Purchase karoo lamb online and enjoy a delicious lamb recipe.