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Lamb burgers with bacon & yoghurt dressing - lightly spiced lamb patties wrapped in bacon dripping in a zingy yoghurt sauce

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!

Course Main Course
Cuisine Modern Australian
Keyword lamb burgers
Total Time 30 minutes
Servings 4
Calories Per Serve 850 kcal
Author Lee-Ann Grace | Chef Not Required

Ingredients

  • 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

Instructions

  1. Add red onion, rosemary and cumin to lamb and mix well to combine - I use my hands.
  2. Divide lamb mixture into 4, and form into patties.
  3. Wrap 2 half slices of bacon around each patty.
  4. Meanwhile heat oil in a large fry pan over medium heat.
  5. 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.
  6. Meanwhile combine the yoghurt, garlic powder and lemon zest and mix to combine.
  7. Split open the bread rolls and lightly toast the cut sides.
  8. Stack your burgers with a lamb patty, haloumi slices, tomato and rocket and drizzle liberally with yoghurt dressing.

Recipe Notes

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*