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Turkish lamb burgers



Prep Time


Cook Time



600 glamb mince
4spring onions, finely chopped
1 cupfresh white breadcrumbs
150 gfeta, grated
2cloves garlic, crushed
2 tbspchopped fresh mint
1Turkish bread loaf cut into 6 even pieces
medium tub prepared tabouli
salad leaves


1Combine the lamb mince, onions, breadcrumbs, feta, garlic, mint and egg. Mix lightly, shape into 6 burgers. Lightly brush the burgers with oil.
2Preheat the pan to moderately high. Add burgers to the pan, lower the heat to moderate.
3Cook for 5-6 minutes each side or until thoroughly cooked. Turn them once only. Slice Turkish bread in half horizontally and grill or toast until
4lightly browned. Place burgers on the toasted bread with tabouli and salad leaves.


Replace the lamb mince with beef mince if you like.
You can also barbecue the burgers, use either the barbecue char-grill plate or flat plate.
Burgers should always be thoroughly cooked. Burgers should not be served rare or pink. A good guide is to insert a skewer into the thickest part; if it is ready to eat the juices will be clear.
Do not store fresh mince any longer than necessary. Refer to use-by-dates for packaged mince and use well within that time. Loose mince is best used within 1 to 2 days.

Recipe suggessions based on what you have in your fridge.

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