250g Halloumi cheese, sliced into 8 portions and seared
8 mini hamburger or slider buns
4 yellow vine-ripened tomatoes, sliced
cherry tomatoes on cocktail skewers to garnish
Takes ,
serves 8.
Instructions
Prepare the cucumber topping: Place all of the ingredients for the topping in a medium-sized bowl. Stir together and add additional salt to taste. Refrigerate until use.
Prepare the burgers: Place all of the ingredients for the burgers into a large bowl, mixing together thoroughly by hand. Divide into 8 equal-sized balls before flattening into patties.
Cook the burgers: Preheat the barbecue to 500°F. Place patties onto grill and cook for 1½ minutes total per side or until juices run clear and centres are fully cooked. Remove from grill and cover with foil for a few moments until served.
Sear the cheese: Bring a medium-sized skillet to temperature on medium-high heat. Sear 4 slices of Halloumi in the dry pan for 1 minute before flipping to cook the other side for an additional minute. Remove seared cheese to a plate and repeat with remaining cheese.
Assemble the burgers: Place the cooked burgers onto the bottom halves of the buns. Add a slice of tomato followed by a slice of the seared Haloumi and a dollop of the cucumber topping.
Place top half of the bun onto the stack. Run a cherry tomato through a cocktail skewer then, run the skewer through the stacked burger. Transfer burgers to a platter and serve immediately.
Mini Lamb Burgers
Ingredients
For the burgers:
2 lb. ground lamb
¼ red onion, diced
1 teaspoon ground cumin
1 teaspoon ground coriander
¼ teaspoon each ground cinnamon and ground cloves
½ zucchini, grated
1 extra large egg, room temperature
¼ cup fresh rosemary, chopped
¼ cup fresh mint, chopped
1 teaspoon kosher salt
½ cup panko
For the cucumber topping:
2 baby cucumbers, halved lengthwise and sliced
¼ cup fresh dill, chopped
¼ cup yoghurt
juice from ½ a lemon
1 teaspoon ground cumin
1 teaspoon kosher salt
To serve:
250g Halloumi cheese, sliced into 8 portions and seared
8 mini hamburger or slider buns
4 yellow vine-ripened tomatoes, sliced
cherry tomatoes on cocktail skewers to garnish
Directions
Prepare the cucumber topping: Place all of the ingredients for the topping in a medium-sized bowl. Stir together and add additional salt to taste. Refrigerate until use.
Prepare the burgers: Place all of the ingredients for the burgers into a large bowl, mixing together thoroughly by hand. Divide into 8 equal-sized balls before flattening into patties.
Cook the burgers: Preheat the barbecue to 500°F. Place patties onto grill and cook for 1½ minutes total per side or until juices run clear and centres are fully cooked. Remove from grill and cover with foil for a few moments until served.
Sear the cheese: Bring a medium-sized skillet to temperature on medium-high heat. Sear 4 slices of Halloumi in the dry pan for 1 minute before flipping to cook the other side for an additional minute. Remove seared cheese to a plate and repeat with remaining cheese.
Assemble the burgers: Place the cooked burgers onto the bottom halves of the buns. Add a slice of tomato followed by a slice of the seared Haloumi and a dollop of the cucumber topping.
Place top half of the bun onto the stack. Run a cherry tomato through a cocktail skewer then, run the skewer through the stacked burger. Transfer burgers to a platter and serve immediately.
Mini Lamb Burgers
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Tender lamb burgers seasoned with fresh herbs and spices topped with a cucumber tzatziki…
These MINI LAMB BURGERS are loaded with delicious flavours!
Burgers have long been the order of the day at informal gatherings. Aside from being easy to prepare, they are especially favourable in how they always satiate even the hungriest guests.
A reminder before sharing my take on these gorgeous MINI LAMB BURGERS: don’t forget to BOOKMARK this page or PIN in to one of your recipe boards on PINTEREST.
Also, if you’re thinking of offering more than one type of burger to your friends or family, don’t forget to check out two of our other delicious burger recipes – our JUICY BURGERS, and our really fabulous GRILLED SALMON BURGERS. Don’t ask us to pick a fave because they’re all seriously amazing.
OK, on with the details for our MINI LAMB BURGERS!
SIZING UP
We finished shooting this story and I sent a few pics around to Carol and my family. Sister Dana texted back within seconds, “Are oxymorons allowed with food?” I had to laugh because it happened unintentionally, but it’s true. They’re mini in size purposefully so that they can be served as a lighter meal or snack but they’re colossal in the way we stacked ‘em up with some seriously memorable, flavourful condiments.
THE BURGERS
If you’ve never made burgers using lamb meat, let this be the recipe you try. These burgers are rich in flavour, yet they also remain tender and juicy thanks to the addition of the grated zucchini and fresh herbs. I’m especially pleased with the spice combination we used; it gives the patties an eastern flavour that is super pleasing to the palate.
THE CUCUMBER TOPPING
You can always serve these burgers with the customary, often-used condiments, but why? Our herbed, spiced, creamy, crunchy cucumber topping delivers a flavour profile that takes the enjoyment of burger eating to an entirely new level. Make it and enjoy it – you’ll thank us later!
SEARED CHEESE AND TOMATOES
I was hanging out with friends a few months back, found a hunk of Haloumi cheese in the fridge and seared it up as a quick party snack. Everyone loved it, and I remember thinking “use it in a recipe.” Well, here you have it. Adding the tomatoes and Haloumi to these burgers keeps the entire sammie gorgeously soft and tender.
Since posting this story we’ve had requests about what condiments might be good on these burgers. Try our HOMEMADE BARBECUE SAUCE or this creamy MAYONNAISE. Tastes like a good idea!
MINI LAMB BURGERS – bold look and big presentation with flavours you’ll absolutely love!
Cook Mode Use cook mode to keep your screen on while cooking.
Ingredients
For the burgers:
2 lb. ground lamb
¼ red onion, diced
1 teaspoon ground cumin
1 teaspoon ground coriander
¼ teaspoon each ground cinnamon and ground cloves
½ zucchini, grated
1 extra large egg, room temperature
¼ cup fresh rosemary, chopped
¼ cup fresh mint, chopped
1 teaspoon kosher salt
½ cup panko
For the cucumber topping:
2 baby cucumbers, halved lengthwise and sliced
¼ cup fresh dill, chopped
¼ cup yoghurt
juice from ½ a lemon
1 teaspoon ground cumin
1 teaspoon kosher salt
To serve:
250g Halloumi cheese, sliced into 8 portions and seared
8 mini hamburger or slider buns
4 yellow vine-ripened tomatoes, sliced
cherry tomatoes on cocktail skewers to garnish
Directions
Prepare the cucumber topping: Place all of the ingredients for the topping in a medium-sized bowl. Stir together and add additional salt to taste. Refrigerate until use.
Prepare the burgers: Place all of the ingredients for the burgers into a large bowl, mixing together thoroughly by hand. Divide into 8 equal-sized balls before flattening into patties.
Cook the burgers: Preheat the barbecue to 500°F. Place patties onto grill and cook for 1½ minutes total per side or until juices run clear and centres are fully cooked. Remove from grill and cover with foil for a few moments until served.
Sear the cheese: Bring a medium-sized skillet to temperature on medium-high heat. Sear 4 slices of Halloumi in the dry pan for 1 minute before flipping to cook the other side for an additional minute. Remove seared cheese to a plate and repeat with remaining cheese.
Assemble the burgers: Place the cooked burgers onto the bottom halves of the buns. Add a slice of tomato followed by a slice of the seared Haloumi and a dollop of the cucumber topping.
Place top half of the bun onto the stack. Run a cherry tomato through a cocktail skewer then, run the skewer through the stacked burger. Transfer burgers to a platter and serve immediately.
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