Mediterranean Lamb Burger

Here in Australia, it is summer and lamb is all around. Mixed with chopped Kalamata Olives, Lemon juice and Oregano, the flavours are unmistakably mediterranean and the garlic sauce gives it a refreshing extra zing. Served on toasted turkish bread, this could the best burger recipe for lamb that I have ever tasted.

Mediterranean Lamb Burger


500g Lamb Mince
1 teaspoon (approx 6g) Salt
1 1/2 teaspoon dried oregano
Approx 24 Pitted Kalamata Olives roughly chopped
Juice of 1/2 a lemon
4 Garlic Cloves Minced

200g Fetta Cheese cut into large slices as thin as possible.

2 Tablespoons Greek Yoghurt
Juice of 1/2 a lemon
3 garlic Cloves
1/4 Cucumber finely diced

2 Tomatoes finely sliced
1/4 cucumber finely sliced

Turkish Bread large, cut in to 4 equal pieces and then sliced into buns.


To make the burger patties, mix the lamb mince, salt, garlic, olives, oregano and lemon juice together in a bowl until well mixed. Lightly wet your hands and divide the mixture into 4 equal parts and roll into balls and place onto a plastic cutting board covered with a sheet of baking paper. Place another piece of baking paper on top of the balls and flatten them lightly either by hand or with a rolling pin. Place the burger patties into the fridge and chill for at least an hour. During this time, they should firm up.

To make the Tzatziki, place the diced Cucumber, crushed garlic, lemon juice and Greek Yoghurt into a bowl and mix well to combine. Place in the fridge until ready to use.

Grill the burgers either on a BBQ or a frying pan on a medium heat until cooked through. Grill the buns until lightly toasted. Place some lettuce and tomato onto a bun and then place a patty on the bun and top with Fetta Cheese and Tzatziki Followed by the bun top.

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