The Ultimate Kiwi Lamb Burger

Chelsea Winter's take on the classic Kiwi burger – perfect for the barbecue.

Patties

600g Quality Mark lean lamb mince

1/2 large onion, very finely chopped

1 clove garlic, crushed

1 egg, lightly beaten

1 slice wholemeal toast bread, crusts removed, soaked in 2 tablespoons milk 

1/2 cup feta, crumbled

1/2 cup mint leaves, chopped

1 tablespoon rosemary leaves, finely chopped

1 tablespoon tomato paste

1 tablespoon oil

Zest of 1 lemon

To serve 

4-5 burger buns, halved

Tomato relish or sauce

Lettuce leaves 

Tinned beetroot

1 red onion, very finely sliced

4 eggs, fried 

2-3 ripe tomatoes, sliced

1/2 cup aioli or mayonnaise mixed with 1/2 cup finely chopped basil

Patties: Place all the patty ingredients in a bowl, season and combine. Shape into  4-5 patties, cover and refrigerate for 15 minutes.

Preheat a BBQ or frying pan to a medium heat. Brush the patties with a little oil and cook for a few minutes until crunchy and brown on one side. Turn the patties over, reduce the heat to medium-low and cook for another 8-10 minutes until cooked through. 

To assemble: Everyone can assemble their own burgers with the fillings and don’t forget to give the burger a good press down with your palm before you attempt to eat it.

For more beef and lamb recipes pick up the latest mEAT magazine from your local butcher or supermarket of visit www.recipes.co.nz