Turkish lamb burgers

Turkish lamb burgers



Prep Time


Cook Time



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


  • Combine the lamb mince, onions, breadcrumbs, feta, garlic, mint and egg. Mix lightly, shape into 6 burgers. Lightly brush the burgers with oil.
  • Preheat the pan to moderately high. Add burgers to the pan, lower the heat to moderate.
  • 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
  • lightly browned. Place burgers on the toasted bread with tabouli and salad leaves.


  • Replace the lamb mince with beef mince if you like.
  • You can also barbecue the burgers, use either the barbecue char-grill plate or flat plate.
  • 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.
  • 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.
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