Barbecued Greek lamb burger recipe

BBQ Greek Lamb Burger

Packed with black olives, tangy feta and fragrant oregano, these Greek-inspired lamb burgers will make a welcome addition to any summer barbecue. They're simple to prepare and take less than 10 minutes to cook.

Prep time: 20 minutes

Cook time: 8 minutes

Servings: 4 people

Preparation

Combine the lamb mince, red onion, fresh or dried oregano, olives and 75g (3oz) crumbled feta in a bowl and season generously with black pepper. Shape into 4 large burgers to cook immediately or cover and chill for up to 24 hours.

To cook over a barbecue, make sure the coals are white hot with no trace of flame remaining. Lightly brush the burgers with oil and put directly on the bars over the coals. Cook for about 2 minutes to sear the outside, then turn over and cook for a further 2 minutes. Repeat the cooking on each side to cook the burgers for about 8 minutes in total, or until cooked through with no pink meat showing. If they are browning too quickly, move away from the direct heat.

Toast the cut sides of the rolls on the barbecue bars until pale golden.

Alternatively, to cook on the hob, put the oil in a large frying pan set over a medium heat, add the burgers and cook for about 4 minutes on each side, until cooked through with no pink meat showing. Leave the pan on the heat and toast the cut sides of the rolls until lightly browned (do this in 2 batches, if necessary).

Sit a quarter of the sliced roast peppers on the bottom of each sliced roll. Add a burger and top with the remaining crumbled feta, followed by some rocket leaves and the burger bun tops.

 

Freezing and defrosting guidelines

The raw lamb patties are suitable for freezing. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze. To defrost, simply loosen the tin foil and clingfilm and leave to defrost in packaging at room temperature for several hours before cooking.

Ingredients

500g pack lamb mince
1/2 red onion, finely chopped
1 tbsp fresh oregano, chopped or 1/2 tsp dried oregano
50g (1oz) pitted black olives, chopped
150g (5oz) feta, crumbled
olive oil, for brushing
4 crusty rolls, split open
4 ready-roasted peppers from a jar, drained and roughly sliced
handful wild rocket leaves

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Ingredients

500g pack lamb mince
1/2 red onion, finely chopped
1 tbsp fresh oregano, chopped or 1/2 tsp dried oregano
50g (1oz) pitted black olives, chopped
150g (5oz) feta, crumbled
olive oil, for brushing
4 crusty rolls, split open
4 ready-roasted peppers from a jar, drained and roughly sliced
handful wild rocket leaves

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Preparation

Combine the lamb mince, red onion, fresh or dried oregano, olives and 75g (3oz) crumbled feta in a bowl and season generously with black pepper. Shape into 4 large burgers to cook immediately or cover and chill for up to 24 hours.

To cook over a barbecue, make sure the coals are white hot with no trace of flame remaining. Lightly brush the burgers with oil and put directly on the bars over the coals. Cook for about 2 minutes to sear the outside, then turn over and cook for a further 2 minutes. Repeat the cooking on each side to cook the burgers for about 8 minutes in total, or until cooked through with no pink meat showing. If they are browning too quickly, move away from the direct heat.

Toast the cut sides of the rolls on the barbecue bars until pale golden.

Alternatively, to cook on the hob, put the oil in a large frying pan set over a medium heat, add the burgers and cook for about 4 minutes on each side, until cooked through with no pink meat showing. Leave the pan on the heat and toast the cut sides of the rolls until lightly browned (do this in 2 batches, if necessary).

Sit a quarter of the sliced roast peppers on the bottom of each sliced roll. Add a burger and top with the remaining crumbled feta, followed by some rocket leaves and the burger bun tops.

 

Freezing and defrosting guidelines

The raw lamb patties are suitable for freezing. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze. To defrost, simply loosen the tin foil and clingfilm and leave to defrost in packaging at room temperature for several hours before cooking.