How good do these Lamb 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)
Lamb Burgers with Bacon & Yoghurt Dressing
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!
- 500 g lamb mince/ground lamb
- 1/2 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
- 1/2 cup greek yoghurt I use low fat
- 1/4 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 fry pan 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 mix the lamb mixture with my hands - it just mixes better that way.
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 can 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. and put a silicon absorption packet (I re-purpose the ones that come in our vitamin bottles) in the jar. You will need to sacrifice a little of the garlic powder to fit it in, if your first use out of the jar isn't big enough. As you can see above I did try rice - this worked for the first few uses but didn't do the job long term. The silicon one really works!!! If you are worried that the silicon packet isn't food safe - that was my first thought - my second thought was that it came in the bottle of vitamins, which we eat - duh! *Slightly embarrassing light bulb moment*
If you like this tip, this is just one that I have included in my FREE E Book, which is a bonus when you signup to receive my recipes emailed straight to your inbox for free as I publish them. NO money - and NO spam - just recipes! See the box in the side bar to the right →→→
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*