Shredded lamb burger with rosemary wedges

Instead of taking a trip to your favourite burger joint, why not create your own homemade burgers with your own creative twist? This lamb burger recipe features lamb shanks that have been cooked until tender

By Jennene Plummer
  • 20 mins preparation
  • 2 hrs 45 mins cooking
  • Makes 6
  • Print


Shredded lamb burger
  • 1 tablespoon vegetable oil
  • 500 gram lamb shanks
  • 400 gram diced tomatoes
  • 1 cup beef stock
  • 1 onion, sliced
  • 1 clove garlic, thinly sliced
  • 2 red capsicums, seeded, thickly sliced
  • 1/4 cup whole-egg mayonnaise
  • 1 tablespoon tahini
  • 1 tablespoon lemon juice
  • 6 turkish-style rolls, halved, toasted
  • 2 cup rocket leaves
Rosemary wedges
  • 2 large potatoes, peeled, sliced into wedges
  • 2 tablespoon olive oil
  • 1 tablespoon rosemary sprigs
  • 2 teaspoon salt flakes


Shredded lamb burger with rosemary wedges
  • 1
    Preheat oven to moderate, 180°C.
  • 2
    In a large, flame-proof casserole dish, heat oil on high. Cook shanks for 3-5 minutes, turning, until golden. Add tomatoes, stock, onion and garlic. Bring to the boil. Reduce heat to medium and simmer for 3-4 minutes. Cover with foil and bake for 1½ hours.
  • 3
    Remove foil. Bake uncovered for 1 hour until lamb is falling off the bone.
  • 4
    On a large oven tray, toss potatoes, oil, rosemary and salt. Add to oven with the lamb for the final 40 minutes of cooking time.
  • 5
    Heat a char-grill pan on high. Cook capsicum for 3-4 minutes each side, then set aside.
  • 6
    Remove shanks from sauce and cool for 5 minutes. Shred meat, discarding bones. Return meat to sauce and toss until well coated.
  • 7
    In a small bowl, combine the mayonnaise, tahini and lemon juice.
  • 8
    Top each roll base with tahini mayonnaise, rocket, capsicum and lamb. Finish with roll tops and serve with potato wedges.