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Middle Eastern Lamb Burgers

Serves 4


  • Tomato Yogurt Sauce
  • 1/3 cup tomato relish or chutney
  • 1 teaspoon harissa paste or 1/8 teaspoon cayenne pepper
  • 200g reduced fat natural yogurt
  • Lamb Burgers
  • 500g lean lamb mince
  • 1 medium onion, grated or finely chopped
  • 1 cup grated pumpkin
  • 1/2 cup dried wholegrain breadcrumbs
  • freshly ground black pepper, to taste
  • 1 tablespoon chopped flat-leaf parsley
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • olive oil spray
  • 180g haloumi cheese, sliced
  • 4 wholegrain or sourdough rolls, toasted
  • 1 small Contintental cucumber, sliced
  • 2 cups baby cos lettuce leaves, to serve
Download Recipe (PDF)


  1. 1. Mix together relish, harissa and yogurt in a small bowl. Set aside.
  2. 2. Combine all the burger ingredients in a large bowl until well combined. Form the mixture into 4 burgers.
  3. 3. Heat a non-stick frypan over medium heat and cook the burgers for 4-5 minutes each side until browned. Transfer to a baking paper lined oven tray and bake at 180°C for 25-30 minutes or until cooked through.
  4. 4. Wipe out the frypan with absorbent paper and heat over medium heat. Pan-fry haloumi for 1-2 minutes on each side or until golden brown.
  5. 5. Serve the Lamb Burgers on toasted rolls with haloumi, Tomato and Harissa Yogurt, lettuce and cucumber.

Tips / Handy Hints

Preparation Time: 30 minutes Cooking Time: 40 minutes Burger patties and yogurt sauce can be made the day before and kept covered in the fridge. To reduce the saltiness of haloumi, soak in a little milk for about 10-15 minutes before patting dry and cooking. Burgers can also be cooked on a BBQ and haloumi on a BBQ plate if desired.

Nutritional Information

Nutrients per serve:
Energy (kj) 2352
Protein (g) 46
Fat, Total (g) 20.1
Saturated (g) 9.8
Carbohydrates (g) 46.2
Sugars (g) 12.3
Dietry Fibre (g) 5
Sodium (mg) 1845
Calcium (mg) 433
Iron (mg) 6.1


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