NZ Woman's Weekly

Lamb and feta burgers

  • Meal Type

  • Total time

    25 minutes
  • Servings

  • Courses


Ready in 25 minutes, serves 8.

  • 500g lamb mince
  • 2 tbsp red currant jelly
  • 2 cloves garlic, crushed
  • 1 tbsp Worcestershire sauce
  • 1 onion, chopped
  • 1/2 cup fresh breadcrumbs
  • 2 tbsp fresh thyme, chopped
  • 1 egg
  • 100g feta, crumbled
  • Salt and cracked pepper
  • Olive oil for brushing
  • 4 green tomatoes, thickly sliced
  • 8 burger buns
  • 1/2 cup aioli
  • 4 tbsp green tomato chutney
  • 2 cups watercress

1. Place the first 10 ingredients into a large bowl. Combine and mix well. Shape mixture into 8 equal sized patties. Brush with oil.

2. Heat a nonstick fry pan. Cook patties 5 minutes each side. Set aside and keep warm.

3. Brush tomatoe with oil and cook in a frying pan over a high heat for 2 to 3 minutes.

4. To assemble, spread one half of the bun with aioli, top with watercress, a pattie, a slice of tomato and some green tomato chutney. Place the remaining bun half on top and serve.

Cook’s tip:
We used commercial aioli and Barker’s delicious green chutney for this recipe, as well as green tomatoes from the garden.

About Annabelle White

Annabelle was born and raised in New Zealand and while she does not have formal chef’s training her love of “great honest cooking” came from watching her mother cook every day after school.

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Issue 1541

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