Greek lamb and haloumi burgers
- 1 tablespoon olive oil
- 250 g (9 oz) haloumi, cut into 4 slices
- 4 small Turkish rolls or crusty square rolls
- 4 baby cos (romaine) lettuce leaves, torn
- 600 g (1 lb 5 oz) minced (ground) lamb
- 1/2 small red onion, finely chopped
- 2 garlic cloves, crushed
- 2 tablespoons finely chopped oregano
- 2 tablespoons finely chopped mint
- sea salt and freshly ground black pepper
- 1/2 cup (125 g/4 oz) Greek-style yoghurt
- 1/2 Lebanese (short) cucumber, deseeded and finely diced
- 1 tablespoon finely chopped mint
- 1 tablespoon lemon juice
- 1 garlic clove, crushed
- 2 vine-ripened tomatoes, finely diced
- 1/4 red onion, finely diced
- 1/3 cup (50 g/1 3/4 oz) pitted kalamata olives, coarsely chopped
- 2 tablespoons chopped flat-leaf (Italian) parsley
- 2 teaspoons extra-virgin olive oil
- 2 teaspoons lemon juice
- 1 teaspoon dried oregano
- freshly ground black pepper
To make the burgers, combine the lamb, onion, garlic, oregano and mint in a medium-sized bowl. Season with salt and pepper. Shape into 4 even-sized patties. Put on a plate, cover and refrigerate for 30 minutes.
Meanwhile, to make the tzatziki, combine the yoghurt, cucumber, mint, lemon juice and garlic in a small bowl.
To make the salsa, combine the tomato, onion, olives and parsley in a small bowl. Add the olive oil, lemon juice and oregano and stir to combine. Season with freshly ground black pepper.
Preheat a griller (broiler) to high.
Preheat a at grill plate or large frying pan over medium heat. Drizzle with oil and cook the burgers for 4 minutes on each side, for medium, or until cooked to your liking. Cook the haloumi for 30 seconds on each side, or until golden-brown.
Cut the rolls in half horizontally and toast the cut sides under the grill.
Arrange the cos leaves and salsa on the roll bases. Place the burgers and haloumi on top, spoon on tzatziki, cover with the lids and serve.
This recipe first appeared in Great Pub Food by Rachael Lane ($34.95).