600 g lamb mince
1 small red onion, finely chopped
⅓ cup green olive tapenade
⅓ cup thinly sliced fresh mint
¼ cup dried breadcrumbs
1 free-range egg, lightly beaten
1 tsp dried oregano
salt and pepper to taste
2 Tbsp olive oil
225 g block haloumi, cut into 8 slices
4 Turkish bread rolls, split, toasted
beetroot dip, to serve
green oak lettuce leaves
sliced red onion
cucumber peeled into ribbons
sweet potato wedges, to serve
- Combine lamb, onion, tapenade, mint, breadcrumbs, egg and oregano in a bowl. Season with salt and pepper. Mix well. Divide into four equal portions. Shape portions into patties about 10cm in diameter.
- Heat half the oil in a large, non-stick frying pan over a medium heat. Add patties. Cook for about 4 minutes on each side, or until browned and cooked through. Remove.
- Meanwhile, heat remaining oil in a medium, non-stick frying pan over a medium to high heat. Add the haloumi and cook for about 1 to 2 minutes each side, or until golden. Remove. Drain on absorbent kitchen paper.
- To assemble, spread base of rolls with dip. Arrange lettuce, tomato, onion, patties, haloumi and cucumber over top. Replace roll tops.
- Serve burgers with sweet potato crisps.