Recipe Ali Irvine

Serving size: Serves 4
Cuisine type: Greek, Modern Australian
Cooking time: Less than 30 minutes
Course: Main
Favourite flavours: Easy recipes, Lamb
Convenience recipes: four or less

Real Living recipe for Greek lamb and haloumi burgers.

INGREDIENTS

600g lamb mince
1 egg
1 tsp ground oregano
½ tsp ground cumin
1 large garlic clove, minced
Sea salt & black pepper
Olive oil spray
1 small red onion, cut into 1cm-thick slices
250g haloumi cheese, cut into 8 slices
1 loaf Turkish bread, quartered & halved horizontally
80g baby spinach leaves

Tzatziki
1 Lebanese cucumber, grated
¾ cup Greek yoghurt
Handful mint leaves, chopped
Garlic
Sea salt & black pepper

Equipment
Sharp knife
Grater
Barbecue or chargrill pan
Large mixing bowl
Tray
Clean tea towel
Small mixing bowl
Metal spatula

METHOD

Heat barbecue or chargrill pan over high heat. Using your hands, combine mince, egg, oregano, cumin, most of the garlic, sea salt and pepper in large mixing bowl. Quarter mixture and roll into 4 even patties. Flatten and place on tray.

Make tzatziki Grate cucumber onto tea towel. Pull corners of towel together and wring out cucumber over sink to remove excess water. Place in small mixing bowl with yoghurt, mint and remaining garlic. Stir to combine. Season with salt and pepper to taste.

Spray burgers and onion slices with olive oil spray (see Tip below) and place on barbecue. Cook for 2 to 3 mins each side until cooked through. Spray haloumi with olive oil spray and cook for 2 mins on each side until golden.

Place bread on grill plate for 30 to 60 secs each side to lightly toast.

Assemble burgers Place base of toasted bread on each plate and spoon over some of the tzatziki. Add spinach leaves, burger and haloumi. Top with onion and remaining slice of toasted bread (or leave bread off for an open burger).

Tip Never use olive oil spray near exposed flames.