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Turkish lamb burgers

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600 g lamb mince
4 spring onions, finely chopped
1 cup fresh white breadcrumbs
150 g feta, grated
2 cloves garlic, crushed
2 tbsp chopped fresh mint
1 egg
1 Turkish bread loaf cut into 6 even pieces
medium tub prepared tabouli
salad leaves


1 Combine the lamb mince, onions, breadcrumbs, feta, garlic, mint and egg. Mix lightly, shape into 6 burgers. Lightly brush the burgers with oil.
2 Preheat the pan to moderately high. Add burgers to the pan, lower the heat to moderate.
3 Cook for 5-6 minutes each side or until thoroughly cooked. Turn them once only. Slice Turkish bread in half horizontally and grill or toast until
4 lightly browned. Place burgers on the toasted bread with tabouli and salad leaves.


1 Replace the lamb mince with beef mince if you like.
2 You can also barbecue the burgers, use either the barbecue char-grill plate or flat plate.
3 Burgers should always be thoroughly cooked. Burgers should not be served rare or pink. A good guide is to insert a skewer into the thickest part; if it is ready to eat the juices will be clear.
4 Do not store fresh mince any longer than necessary. Refer to use-by-dates for packaged mince and use well within that time. Loose mince is best used within 1 to 2 days.