How good do these burgers look? My mouth is watering just writing this post!
Moist and juicy spiced lamb patties wrapped in bacon, then piled onto a burger stacked with haloumi, tomato and rocket, then drizzled with a yoghurt dressing that just elevates this burger to Next Level!
Don’t you just love bacon? Somehow it manages to find it’s way into a lot of my cooking, and with good reason. I never met a rasher I didn’t love. It’s a weekly staple in our house. I have told my husband Peter for years that he could probably be vegetarian if bacon was a vegetable.
Served of course with frozen pre-made chips!!! Sorry – we just like them, and they are soooo easy. And they are also Peter’s department – which means one more thing I don’t have to do. So it’s a win/win. (For me anyway)
These burgers are just so tasty I wish you could taste them through the screen! Spiced lamb patties wrapped in bacon, piled onto a burger and drizzled with a zingy yoghurt dressing...yum!
- 500g lamb mince/ground lamb
- ½ red onion - very finely chopped
- 1 tsp ground cumin
- 2 tsp finely chopped fresh rosemary
- 4 bacon rashers - cut in half lengthways
- 1 tbsp. olive oil
- 2 tomatoes - sliced
- 2 cups rocket leaves
- 8 slices haloumi cheese
- 4 sourdough bread rolls
- ½ cup greek yoghurt - I use low fat
- ¼ tsp powdered garlic
- Zest of 1 lemon
- Add red onion, rosemary and cumin to lamb and mix well to combine - I use my hands.
- Divide lamb mixture into 4, and form into patties.
- Wrap 2 half slices of bacon around each patty.
- Meanwhile heat oil in a large frypan over medium heat.
- Fry the patties for 2- 3 mins each side, or until cooked through. In about the last 4 minutes add the haloumi slices to the pan and fry, turning after about 2 mins.
- Meanwhile combine the yoghurt, garlic powder and lemon zest and mix to combine.
- Split open the bread rolls and lightly toast the cut sides.
- Stack your burgers with a lamb patty, haloumi slices, tomato and rocket and drizzle liberally with yoghurt dressing.
I also mix the lamb quite a bit - more than is just needed to distribute the onion and cumin - this helps the patties to stay together as they cook without needing a binding agent such as an egg.
I like to use sourdough rolls for these burgers - but you could of course use any bread rolls you like.
The reason I halve the bacon rashers is because I like a good bacon to lamb ratio in every bite.
The amount of time in the pan for the haloumi slices will depend on their thickness.
Be warned - these burgers will drip. That's one of the reasons I love them, the yoghurt dressing mixes with the juices from the patties and just becomes even yummier!
A hint for the garlic powder - I used to find that I could only get one or two uses out of a jar because the next time I went to use it the powder would have absorbed moisture (even with the lid on!) and gone hard! I have finally outsmarted it and put a few grains of rice in the jar when I first opened it this time (a bit like your salt shaker) and ta da! Still powder - and I figure I will either replace the rice next time I use it, or just put in some more - whatever fits.