Lamb and red onion burgers

Lamb and red onion burgers

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  • 4
  • Easy
  • 15 minutes
  • 12 minutes
  • Vergelegen Mill Race Red 2008


  • 500 g lean lamb mince
  • Sea salt and freshly ground black pepper
  • Rustic rolls, for serving
  • Olive oil, for brushing
  • Lettuce leaves, to garnish
  • A choice of relishes, coriander or basil pesto, or spicy tomato chutney, for serving
  • For the grilled onion:
  • 250 g red onions, skinned and thinly sliced
  • Olive oil, for drizzling

Cooking Instructions

Very lightly mix the meat with the seasoning, taking care to handle the meat as little as possible. Lightly shape into 4 patties. Barbecue or grill for 3 minutes a side, or until browned but still rare inside (add another minute a side for medium and yet another minute for well done).
Alternatively, place in a moderately hot pan and cook, over a medium heat, for 2 minutes before turning and cooking on the other side. Turn again once or twice until nicely browned but rare, about 6 minutes in all.
Split the rolls then brush the cut side with olive oil and grill – cut side only – until golden. Sandwich with the burger patties and grilled onion and garnish with lettuce leaves. Add your choice of relish and serve.

To grill the onions: Mix the sliced onions with a little oil. Spread onto a grill pan and place under a heated grill for 5 minutes, or until tender.

Cook’s note: Forgo the bun and serve the burgers and grilled red onions on a big salad.

Per serving: 3913.5 kJ, 32.9 g protein, 49.4 g fat, 85.8 g carbs

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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