Mediterranean Lamb Burger
Courtesy of Meat and Livestock Australia 4 Servings • 15 Min. Prep Time • 10 Min. Cook Time • 1 Hr. Chill Time| Ingredients |
|---|
| 1lb. lean Australian lamb mince (ground lamb) |
| 4 green onions, finely chopped |
| 1 Tbsp. ground cumin |
| 1 tsp. dried oregano |
| 4 Tbsp. semi dried tomatoes, chopped (or sun-dried tomatoes) |
| olive oil for brushing |
| 4 multigrain rolls, halved horizontally |
| 3 oz. baby rocket leaves (arugula) |
| 1/3 c. hummus |
| 1 Tbsp. flat parsley leaves |
Directions:
1. Place the lamb mince in a bowl and add the chopped green onion, cumin, oregano and chopped semi dried tomatoes. Form into 4 patties and refrigerate for 1 hr. Heat a barbecue or chargrill pan. Brush the patties with oil and cook for 3-4 min. on each side or until cooked to your liking.
2. While the burgers are cooking, barbecue the rolls. Top the bottom half of each roll with 1/4 of the rocket leaves and a cooked burger. Spoon a Tbsp. of hummus on top of the burger and scatter with 1/4 of the extra shredded semi dried tomatoes and 1/4 of the parsley leaves. Finish with the top half of the roll.
