Lamb and saganaki burgers

Name: Lamb and saganaki burgers
Cook time: 30 min
Yield: 4
Cuisine: Greek,Mediterranean
Ingredients: 500g lamb mince; ¼ cup finely chopped parsley; ¼ cup finely chopped mint; 2 tbsp tomato paste; ½ tsp ground cumin; ½ tsp ground cinnamon; 2 tbsp extra virgin olive oil; 400g (4 slices) saganaki cheese (see note); 4 brioche burger buns, split and toasted; 150g (½ cup) store-bought tzatziki; 75g (¼ cup) aioli (or mayonnaise); 1½ cups baby rocket leaves; 2 heirloom tomatoes, sliced; lemon wedges, to serve

Jessica Brook

January 16, 2024

A new take on cheeseburger: lamb and saganaki burger.James Moffatt

easyTime:< 30 minsServes:4

The addition of golden-fried saganaki cheese makes this already delicious burger even better.

Ingredients

500g lamb mince
¼ cup finely chopped parsley
¼ cup finely chopped mint
2 tbsp tomato paste
½ tsp ground cumin
½ tsp ground cinnamon
2 tbsp extra virgin olive oil
400g (4 slices) saganaki cheese (see note)
4 brioche burger buns, split and toasted
150g (½ cup) store-bought tzatziki
75g (¼ cup) aioli (or mayonnaise)
1½ cups baby rocket leaves
2 heirloom tomatoes, sliced
lemon wedges, to serve

Method

Step 1
Place the mince, herbs, tomato paste and spices in a large bowl. Season and mix well. Divide into 4 even portions, roll into balls and shape into patties.
Step 2
Heat 1 tablespoon of oil in a large, non-stick frying pan over medium heat. Cook the patties for 5-6 minutes each side, or until cooked through. Set aside and keep warm.
Step 3
Wipe the pan clean with paper towel. Heat the remaining oil over high heat. Cook the saganaki slices for 1-2 minutes each side, or until golden brown. Cut each slice in half.
Step 4
Mix the tzatziki and aioli together and spread over the base of the bun halves. Top each bun with rocket, tomato, half a slice of saganaki, a patty and the other half slice of saganaki. Top with the bun lids and serve with lemon wedges.

Note: Saganaki cheese is traditionally made from sheep’s milk. Often served fried, it has a softer texture and milder flavour than halloumi. Look for graviera, kefalograviera, kasseri or kefalotyri cheeses, or substitute halloumi.