• Turkish Lamb Burgers Posted January 20, 2014 | Tags: , , , , , ,


    Serves 6


    • 600g Quality Mark lamb mince
    • 4 spring onions, finely chopped
    • 1 cup fresh white breadcrumbs
    • 150g feta, grated
    • 2 cloves garlic, crushed
    • 2 Tbsp chopped fresh mint
    • 1 egg
    • 1 Turkish bread loaf cut into 6 even pieces
    • 1 medium tub prepared tabouli
    • Salad leaves
    • Chopped tomato, chopped fresh mint and chopped fresh spring onions, to serve


    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, topped with chopped tomato, mint and spring onions.


    • Replace the lamb mince with beef mince if you like.
    • You can also barbecue the burgers, using 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.
     This recipe is courtesy of Meat and Livestock Australia www.themainmeal.com.au

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