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In the Magazine

Mediterranean Lamb Burgers with Rosemary

Food, Health & Nutrition

Preparation time: 20 minutes + 1 hour refrigeration
Cooking time: about 10 minutes
Serves 4

 

• 500g lamb mince
• 1/2 red onion, very finely chopped
• 2 cloves garlic, crushed
• 2 tablespoons rosemary, finely chopped
• 1 loaf Turkish bread
• 150g feta cheese, sliced
• 200g chargilled eggplant
• 200g chargrilled capsicum
• 1 bunch rocket, washed and trimmed

 

Step 1:

Place the lamb mince, onion, garlic and
rosemary into a large bowl. Use your
hands to mix together until evenly combined.
Divide into four portions, and shape into large
patties, about 10cm across (they will shrink
while cooking). Put onto a plate, cover with
plastic wrap and refrigerate for 1 hour.

Step 2:

Heat a barbecue, chargrill or heavy-based
frying pan until hot. Cook the burgers for
about 4 minutes each side, turning once. Cut
the bread into four portions, split horizontally
and toast on both sides.

Step 3:

To assemble, place the rocket leaves on
the bottom half of the bread, and top
with eggplant, capsicum, burger and feta
cheese. Serve immediately.

 

Copyright 2008 CTC Productions

Disclaimer:  Burke's Backyard and Backyard Blitz do not accept payment to promote products. All recommendations are genuine. Details on the fact sheets are accurate at the time of publishing, however prices and contact information are not updated and may change.

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