Modern
10 Minute Kitchen
From
10 Minute Kitchen
season
3
episode
9
Lamb & Fetta burger + Spanish onion + baby cos leaf + Roma tomatoes
With
Jamie Gannon
Lamb & Fetta Burgers, but you can add and subtract whatever filling you want.
PREP
0
MINS
Cook
0
MINS
SERVES
2
About this recipe
Jamie Gannon shares some inspiration on how to change up your standard burger night. This succulent Lamb patty with the Fetta is show to be a crowd pleaser.
Ingredients
300g lamb mince
1 large Roma tomato
1 baby cos lettuce
200g packet Riverina feta cheese
170g Greek yoghurt
Small bunch flat leaf parsley
Small Spanish onion, peeled, half diced and half sliced
Extra virgin olive oil
Sea salt
1 tsp smoked paprika
1 tsp garlic powder
1 tsp celery salt
Large sprig of rosemary, picked and finely chopped
2 milk buns or any soft burger bun
Method
Dice half of the red onion, heat the pan with some olive oil. Sauté with chopped rosemary and set aside to cool.
Mix lamb mince in a bowl with smoked paprika, garlic powder, celery salt. Massage in the ingredients.
Once cooled, add cooked onion and rosemary to lamb. Add 100g of crumbled feta and mix until all ingredients are well combined.
Chop lettuce, slice Roma tomato lengthways. Pick parsley and slice the remaining red onion. Place lettuce, parsley and onion in a small bowl and mix.
Split lamb mince in half and form 2 x 150g patties roughly the same diameter as your burger bun. Set aside.
Add remaining feta to yoghurt and mix to create a feta sauce. Set aside.
Preheat the pan or BBQ. Once hot, add lamb patties and cook each side 3-4 mins.
Put the patties aside to rest.
Toast bun in the same pan.
Add feta sauce to the top and bottom of the bun.
Place cooked lamb pattie on the bottom bun.
Add tomato then lettuce mixed with parsley and onion.
Place lid on top and serve.
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