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Mini lamb burgers with roast peppers

10 minutes

Mini lamb burgers with roast peppers

By Abigail Donnelly

Serves Makes 8 burgers

Difficulty Easy

Prep Time 20 minutes, plus chilling time

Cooking Time 10 minutes

Ingredients

2 red peppers, halved and seeded
4 T olive oil
500 g lamb mince
1 red onion, finely chopped
2 t dried oregano
Sea salt and freshly ground black pepper
8 small bread rolls, halved
Hummus, for serving
Fresh coriander, to garnish

For the tzatziki:

2 gherkin cucumbers
1 cup plain Greek-style yoghurt
1 lemon, juiced and zested
Sea salt and freshly ground black pepper, to taste

For the black olive salsa, mix:

1 red onion, chopped
100 g black kalamata olives, pitted and quartered
2 T Italian parsley, roughly chopped
1 T olive oil

Method

Preheat the oven to 200°C. Coat the peppers in 2 T olive oil and place, skin-side up, on a baking tray. Roast for 15 to 20 minutes until the skin blisters. Transfer to a bowl and cover with clingwrap. Set aside.

In a large mixing bowl, combine the lamb mince, red onion, oregano and seasoning. Divide the mixture into 8 equal portions and shape into small patties. Chill for 30 minutes.

Fry the patties in the remaining oil for 2 minutes on each side. Transfer to a baking tray and finish in the oven for 4 minutes.

Toast the bread rolls on a hot grill pan until golden. Meanwhile, remove the skins from the roasted peppers.

To make the tzatziki, use a vegetable peeler to slice the cucumbers into thin ribbons. Combine the cucumber, yoghurt, and lemon juice and zest in a mixing bowl. Season to taste and chill until ready to assemble.

To assemble the burgers, spread a generous layer of hummus on half a grilled roll. Top with roasted peppers, a lamb patty and a dollop of tzatziki. Finish with black olive salsa, a sprig of fresh coriander and the remaining half of the roll.

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Mini lamb burgers with roast peppers

Ingredients

Method