Lamb & Haloumi Burgers

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  • Gluten Free Recipe

Serves: 4

INGREDIENTS

  • 500g lamb mince
  • 1 cup parsley leaves, finely chopped
  • 1 cup mint leaves, finely chopped
  • 1/2 red onion, finely chopped
  • 1 egg, lightly beaten
  • sea salt and cracked black pepper
  • 1 Tbsp olive oil
  • 200g haloumi, sliced
  • 4 burger buns, halved (or gluten free buns)
  • 1/2 cup whole egg mayonnaise
  • 2 cups rocket
  • 1 cup Barker's Central Otago Rich Red Plum Sauce
  • fries, to serve

METHOD

  1. Add mince, parsley, mint, onion, egg salt and pepper and mix well.
  2. Divide into 4 portions, roll into balls and shape into patties. 
  3. Heat 1 tablespoon of oil in a large, non-stick frying pan over medium heat. Cook patties for 5–6 minutes each side or until cooked through. Set aside and cover to keep warm. 
  4. Wipe pan clean with some paper towel. Heat the remaining oil over high heat. Cook the haloumi for 1–2 minutes each side or until golden brown. 
  5. Spread the bun bases with mayonnaise and top with the rocket, patties, haloumi and plum sauce.
  6. Top with the remaining bun halves and serve with french fries. 
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