Recipe

Lamb burgers with courgette, feta and beetroot

The great thing about this burger recipe is that it can really be made with any mince you have in the freezer. Lamb, chicken, beef or turkey mince all work a treat in this easily adaptable recipe

By Jennene Plummer
  • 20 mins preparation
  • 15 mins cooking
  • 15 mins marinating
  • Serves 4
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Ingredients

  • 250 gram lamb mince (see recipe tip)
  • 2 courgettes, grated, excess liquid squeezed
  • 1 cup fresh breadcrumbs
  • 1/2 bunch mint, leaves picked, finely chopped
  • 1 egg, whisked
  • 4 spring onions, chopped
  • 1 teaspoon finely grated lemon zest
  • 1/2 teaspoon dried chilli flakes
  • 100 gram feta, crumbled
  • 1/4 cup vegetable oil
  • 4 bread rolls, halved
  • 1/4 cup aioli
  • 25 gram mixed salad leaves
  • 2 tomatoes, sliced
  • 4 large canned beetroot slices, drained
  • 1/2 cup alfalfa sprouts

Method

  • 1
    In a bowl, combine mince, courgette, breadcrumbs, mint, egg, onion, lemon and chilli. Mix well. Stir in feta. Season.
  • 2
    Shape mixture into 4 even-sized, flattened patties. Chill for 15 minutes.
  • 3
    In a large frying pan, heat oil on medium. Cook patties for 4-5 minutes each side until golden and cooked through. Drain on a paper towel.
  • 4
    Spread bun base with aioli. Top with salad leaves and a patty. Layer with tomato, beetroot and sprouts. Finish with bun top. Accompany with sauce, if desired.

Notes

  • Substitute with beef, chicken or turkey mince – whatever you have in your freezer.