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
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Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!