Lamb burger salad

Lamb burger salad

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  • 4 to 6
  • Easy
  • 30 minutes
  • 20 minutes
  • Tokara Cabernet Sauvignon Blanc 2019


  • For the patties:
  • 1 thin slice brown bread
  • ¼ cup chicken stock
  • 1 free-range egg
  • 1 T Worcester sauce
  • 1 onion, grated
  • 500 g free-range lamb mince, at room temperature
  • sea salt and freshly ground black pepper, to taste
  • 1–2 T olive oil, for searing
  • 500 g small Nicola potatoes, halved and steamed, for serving
  • baby spinach leaves, for serving
  • For the herb dressing, whisk:
  • 2 T red wine vinegar
  • 1 clove garlic, crushed
  • ½ cup olive oil
  • 1 t Dijon mustard
  • ½ t honey
  • 3 T fresh herbs, chopped (any mix of Italian parsley, mint, coriander, basil or oregano)
  • sea salt and freshly ground black pepper, to taste

Cooking Instructions

1. Soak the bread in the stock in a large bowl, then crumble finely. Whisk in the egg and Worcester sauce. Add the grated onion and mince, season and mix lightly. Shape into 6 fairly flat patties.

2. Sear the patties in the hot oil on both sides until well-browned and slightly crusty.

3. Meanwhile, place the hot steamed potatoes on a platter (or 6 individual plates). Top with the patties, add the baby spinach and spoon over the dressing.

Cook's note: Drench the hot patties and steamed potatoes in the dressing. You can double up the patties to make pita burgers the next day. Swap the lamb mince for free-range beef mince if you prefer.

Find more lamb recipes here.

Photographs: Toby Murphy
Production: Brita Du Plessis
Food assistant: Nicola Naude

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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