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
Greek Lamb Burger
with potato chunks & Kalamata olives
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 60 minutes
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
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter (optional)
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!
Potato Chunks - 250
White Wine Vinegar - 20ml
Cucumber - 50g
Mustard Seeds - 5ml
Fresh Dill - 4g
Red Onion - 1
Free-range Lamb Mince - 150g
Tomato - 1
Pitted Kalamata Olives - 40g
Charcoal Burger Bun - 1
Tzatziki - 30ml
Danish-style Feta - 30g
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!
Potato Chunks - 500g
White Wine Vinegar - 40ml
Cucumber - 100g
Mustard Seeds - 10ml
Fresh Dill - 8g
Red Onion - 1
Free-range Lamb Mince - 300g
Tomato - 1
Pitted Kalamata Olives - 80g
Charcoal Burger Buns - 2
Tzatziki - 60ml
Danish-style Feta - 60g
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!
Potato Chunks - 750g
White Wine Vinegar - 60ml
Cucumber - 150g
Mustard Seeds - 15ml
Fresh Dill - 12g
Red Onion - 1
Free-range Lamb Mince - 450g
Tomatoes - 2
Pitted Kalamata Olives - 120g
Charcoal Burger Buns - 3
Tzatziki - 85ml
Danish-style Feta - 90g
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!
Potato Chunks - 1kg
White Wine Vinegar - 80ml
Cucumber - 200g
Mustard Seeds - 20ml
Fresh Dill - 15g
Red Onion - 1
Free-range Lamb Mince - 600g
Tomatoes - 2
Pitted Kalamata Olives - 160g
Charcoal Burger Buns - 4
Tzatziki - 125ml
Danish-style Feta - 120g
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!
What should be prepared from my kitchen to make 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
How many calories does Greek Lamb Burger have?
1022 calories
How much fat content does Greek Lamb Burger have?
grams