Pomegranate Lamb Burger

A tasty alternative to beef, try our succulent lamb burgers with a fresh cooling dill and mint sauce to accompany. Served with a side of pomegranate for a complimentary fruity twist.

40 Mins

Ingredients

8 Kara Brioche Style Buns

For the lamb burger:

2lbs , Lamb Mince

1 Red Onion, grated or minced

2 Garlic Cloves, chopped

100g Parsley, Chopped

2 tsp Oregano

2 tsp Cumin

1 tsp Paprika

250g Halloumi, sliced

140g Wild Rocket

250g Pomegranate Seeds

For the sauce:

2 Garlic Clove, peeled

400g, Greek Yoghurt

4 tbsp Mayonnaise

200g Feta Cheese

1tbsp Dill and Mint, fresh and chopped

Process

Begin to heat a large grill pan over a medium heat and then begin to make the burgers.

To make the burgers- add the minced lamb to a mixing bowl with the red onion, garlic, parsley, oregano, cumin and paprika and a little salt and pepper. Combine the mixture, if you find it isn’t sticking together, add some olive oil.

Divide the mixture into 8 balls and then form into patties. Drizzle oil into the grill pan and then throw in the burgers. Grill them for 4-5 minutes on each side or until the inside reaches 160°F. Once cooked leave them to stand for 10 minutes before plating up. In the oven, start to toast the burger buns. 3 minutes before serving grill the Halloumi.

For the Sauce- place the garlic gloves, greek yogurt, mayonnaise, feta cheese, dill and mint in a blender and pulse until green slightly green in colour but make sure it has a little texture.

To assemble- Take the base of the toasted Kara Brioche bun and top with rocket and then the grilled lamb burgers, grilled halloumi before drizzling on the feta and yoghurt sauce, finish off with fresh pomegranate seeds and serve with the lid on top.

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