Mediterranean Lamb Burger
Courtesy of Meat and Livestock Australia
Servings: 4
Prep Time: 15 Min.
Cook Time: 10 Min.
Chill Time: 1 Hr.
Prep Time: 15 Min.
Cook Time: 10 Min.
Chill Time: 1 Hr.
What you need:
* 1lb. lean Australian lamb mince (ground lamb)
* 4 green onions, finely chopped
* 1 Tbsp. ground cumin
* 1 tsp. dried oregano
* 4 Tbsp. semi dried tomatoes, chopped (or sun-dried tomatoes)
* olive oil for brushing
* 4 multigrain rolls, halved horizontally
* 3 oz. baby rocket leaves (arugula)
* 1/3 c. hummus
* 1 Tbsp. flat parsley leaves
* 4 green onions, finely chopped
* 1 Tbsp. ground cumin
* 1 tsp. dried oregano
* 4 Tbsp. semi dried tomatoes, chopped (or sun-dried tomatoes)
* olive oil for brushing
* 4 multigrain rolls, halved horizontally
* 3 oz. baby rocket leaves (arugula)
* 1/3 c. hummus
* 1 Tbsp. flat parsley leaves
What to do:
1. Place the lamb mince in a bowl and add the chopped green onion, cumin, oregano and chopped semi dried tomatoes. Form into 4 patties and refrigerate for 1 hr. Heat a barbecue or chargrill pan. Brush the patties with oil and cook for 3-4 min. on each side or until cooked to your liking.
2. While the burgers are cooking, barbecue the rolls. Top the bottom half of each roll with 1/4 of the rocket leaves and a cooked burger. Spoon a Tbsp. of hummus on top of the burger and scatter with 1/4 of the extra shredded semi dried tomatoes and 1/4 of the parsley leaves. Finish with the top half of the roll.
2. While the burgers are cooking, barbecue the rolls. Top the bottom half of each roll with 1/4 of the rocket leaves and a cooked burger. Spoon a Tbsp. of hummus on top of the burger and scatter with 1/4 of the extra shredded semi dried tomatoes and 1/4 of the parsley leaves. Finish with the top half of the roll.