Greek Lamb Burger

Name: Greek Lamb Burger
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Charcoal Burger Bun; Charcoal Burger Buns; Cucumber; Danish-style Feta; Free-range Lamb Mince; Fresh Dill; Mustard Seeds; Pitted Kalamata Olives; Potato Chunks; Red Onion; Tomato; Tomatoes; Tzatziki; White Wine Vinegar

A fluffy charcoal bun is loaded with a delicious lamb mince patty, a fresh tomato & olive “salsa”, pickled cucumber & red onions, crumbled feta, and a lashing of creamy tzatziki to finish it off. Sided with golden roasted potato chunks and sprinkled with fresh dill, this dish will have you wishing every night was burger night!

Greek Lamb Burger

with potato chunks & Kalamata olives

4.8

35 reviews

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Butter (optional)

Serves 1

LET’S BEGIN
Preheat the oven to 200°C. Spread the potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
PICKLE PARTY
In a bowl, combine the vinegar, 15ml of water, and 5ml of a sweetener. Mix until the sweetener is fully dissolved. Add the Cucumber ribbons, the Mustard Seeds, ½ the chopped dill, and the onion slices. Toss until fully coated and set aside to pickle.
LAMB-SOLUTELY DELISH!
In a bowl, combine the mince with some seasoning. Wet your hands slightly to stop the mixture from sticking, and shape into a patty of about 2cm thick. In a bowl, combine the diced Tomato, the olive rounds, seasoning, and a drizzle of oil. Set aside.
FRY THE PATTY
When the potato pieces have 10 minutes remaining, place a pan over a high heat with a drizzle of oil. When hot, add the patty and fry until golden and cooked to your preference, 3-4 minutes per side. Remove from the pan and rest for 2-3 minutes before serving.
BUN-BELIEVABLE!
Return the pan to a medium-high heat. Butter the cut-side of the halved bun or drizzle with oil. When hot, toast the bun, cut-side down, until golden, 1-2 minutes. Drain the pickling liquid from the Cucumber.
LET’S FEAST LIKE THE GREEKS!
Smear some Tzatziki over the bottom bun half. Top with the patty, some of the diced Tomato & olive salsa, and the pickled Cucumber & onion. Crumble over some of the drained feta and close up with the other bun half. Side with the roasted potato wedges and the remaining tomato & olive salsa, pickled veg, and feta. Dollop over any remaining tzatziki. Sprinkle over the remaining chopped dill and get munching!

Download the Recipe

Serves 2

LET’S BEGIN
Preheat the oven to 200°C. Spread the potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
PICKLE PARTY
In a bowl, combine the vinegar, 30ml of water, and 10ml of a sweetener. Mix until the sweetener is fully dissolved. Add the Cucumber ribbons, the Mustard Seeds, ½ the chopped dill, and the onion slices. Toss until fully coated and set aside to pickle.
LAMB-SOLUTELY DELISH!
In a bowl, combine the mince with some seasoning. Wet your hands slightly to stop the mixture from sticking, and shape into 2 patties of about 2cm thick. In a bowl, combine the diced Tomato, the olive rounds, seasoning, and a drizzle of oil. Set aside.
FRY THE PATTIES
When the potato pieces have 10 minutes remaining, place a pan over a high heat with a drizzle of oil. When hot, add the patties and fry until golden and cooked to your preference, 3-4 minutes per side. Remove from the pan and rest for 2-3 minutes before serving.
BUN-BELIEVABLE!
Return the pan to a medium-high heat. Butter the cut-side of the halved buns or drizzle with oil. When hot, toast the buns, cut-side down, until golden, 1-2 minutes. Drain the pickling liquid from the Cucumber.
LET’S FEAST LIKE THE GREEKS!
Smear some Tzatziki over the bottom bun half. Top with the patty, some of the diced Tomato & olive salsa, and the pickled Cucumber & onion. Crumble over some of the drained feta and close up with the other bun half. Side with the roasted potato wedges and the remaining tomato & olive salsa, pickled veg, and feta. Dollop over any remaining tzatziki. Sprinkle over the remaining chopped dill and get munching!

Download the Recipe

Serves 3

LET’S BEGIN
Preheat the oven to 200°C. Spread the potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
PICKLE PARTY
In a bowl, combine the vinegar, 45ml of water, and 15ml of a sweetener. Mix until the sweetener is fully dissolved. Add the Cucumber ribbons, the Mustard Seeds, ½ the chopped dill, and the onion slices. Toss until fully coated and set aside to pickle.
LAMB-SOLUTELY DELISH!
In a bowl, combine the mince with some seasoning. Wet your hands slightly to stop the mixture from sticking, and shape into 3 patties of about 2cm thick. In a bowl, combine the diced Tomato, the olive rounds, seasoning, and a drizzle of oil. Set aside.
FRY THE PATTIES
When the potato pieces have 10 minutes remaining, place a pan over a high heat with a drizzle of oil. When hot, add the patties and fry until golden and cooked to your preference, 3-4 minutes per side. You may need to do this step in batches. Remove from the pan and rest for 2-3 minutes before serving.
BUN-BELIEVABLE!
Return the pan to a medium-high heat. Butter the cut-side of the halved buns or drizzle with oil. When hot, toast the buns, cut-side down, until golden, 1-2 minutes. Drain the pickling liquid from the Cucumber.
LET’S FEAST LIKE THE GREEKS!
Smear some Tzatziki over the bottom bun half. Top with the patty, some of the diced Tomato & olive salsa, and the pickled Cucumber & onion. Crumble over some of the drained feta and close up with the other bun half. Side with the roasted potato wedges topped with the remaining tomato & olive salsa, pickled veg, and feta. Dollop over any remaining tzatziki. Sprinkle over the remaining chopped dill and get munching!

Download the Recipe

Serves 4

LET’S BEGIN
Preheat the oven to 200°C. Spread the potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
PICKLE PARTY
In a bowl, combine the vinegar, 60ml of water, and 20ml of a sweetener. Mix until the sweetener is fully dissolved. Add the Cucumber ribbons, the Mustard Seeds, ½ the chopped dill, and the onion slices. Toss until fully coated and set aside to pickle.
LAMB-SOLUTELY DELISH!
In a bowl, combine the mince with some seasoning. Wet your hands slightly to stop the mixture from sticking, and shape into 4 patties of about 2cm thick. In a bowl, combine the diced Tomato, the olive rounds, seasoning, and a drizzle of oil. Set aside.
FRY THE PATTIES
When the potato pieces have 10 minutes remaining, place a pan over a high heat with a drizzle of oil. When hot, add the patties and fry until golden and cooked to your preference, 3-4 minutes per side. You may need to do this step in batches. Remove from the pan and rest for 2-3 minutes before serving.
BUN-BELIEVABLE!
Return the pan to a medium-high heat. Butter the cut-side of the halved buns or drizzle with oil. When hot, toast the buns, cut-side down, until golden, 1-2 minutes. Drain the pickling liquid from the Cucumber.
LET’S FEAST LIKE THE GREEKS!
Smear some Tzatziki over the bottom bun half. Top with the patty, some of the diced Tomato & olive salsa, and the pickled Cucumber & onion. Crumble over some of the drained feta and close up with the other bun half. Side with the roasted potato wedges and the remaining tomato & olive salsa, pickled veg, and feta. Dollop over any remaining tzatziki. Sprinkle over the remaining chopped dill and get munching!

Download the Recipe

Frequently Asked Questions

What is the preparation time for Greek Lamb Burger?

The preparation time for Greek Lamb Burger with potato chunks & Kalamata olives is between 25 and 40 minutes.

What is the total time required to make Greek Lamb Burger with potato chunks & Kalamata olives?

The total time required to make Greek Lamb Burger with potato chunks & Kalamata olives is between 40 and 60 minutes.

How many servings does Greek Lamb Burger provide?

4 servings

What are the main ingredients in Greek Lamb Burger?

Charcoal Burger Bun, Charcoal Burger Buns, Cucumber, Danish-style Feta, Free-range Lamb Mince, Fresh Dill, Mustard Seeds, Pitted Kalamata Olives, Potato Chunks, Red Onion, Tomato, Tomatoes, Tzatziki, White Wine Vinegar

What is the nutritional information of Greek Lamb Burger?

Calories: 1022, Carbs: 96 grams, Fat: grams, Protein: 60.1 grams, Sugar: 16.1 grams, Salt: 1193 grams

How do I prepare Greek Lamb Burger?

FRY THE PATTIES: When the potato pieces have 10 minutes remaining, place a pan over a high heat with a drizzle of oil. When hot, add the patties and fry until golden and cooked to your preference, 3-4 minutes per side. Remove from the pan and rest for 2-3 minutes before serving. LAMB-SOLUTELY DELISH!: In a bowl, combine the mince with some seasoning. Wet your hands slightly to stop the mixture from sticking, and shape into 2 patties of about 2cm thick. In a bowl, combine the diced tomato, the olive rounds, seasoning, and a drizzle of oil. Set aside. LET’S BEGIN: Preheat the oven to 200°C. Spread the potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). PICKLE PARTY: In a bowl, combine the vinegar, 30ml of water, and 10ml of a sweetener. Mix until the sweetener is fully dissolved. Add the cucumber ribbons, the mustard seeds, ½ the chopped dill, and the onion slices. Toss until fully coated and set aside to pickle. BUN-BELIEVABLE!: Return the pan to a medium-high heat. Butter the cut-side of the halved buns or drizzle with oil. When hot, toast the buns, cut-side down, until golden, 1-2 minutes. Drain the pickling liquid from the cucumber. LET’S FEAST LIKE THE GREEKS!: Smear some tzatziki over the bottom bun half. Top with the patty, some of the diced tomato & olive salsa, and the pickled cucumber & onion. Crumble over some of the drained feta and close up with the other bun half. Side with the roasted potato wedges and the remaining tomato & olive salsa, pickled veg, and feta. Dollop over any remaining tzatziki. Sprinkle over the remaining chopped dill and get munching!