RECIPE BY:

Matt Sinclair

SERVING SIZE:

2 – 4 people

INGREDIENTS:

  • 1 kg lamb mince
  • 1/3 cup Harissa paste (Harissa is spicy so feel free to increase or reduce this amount)
  • 1 small brown onion, diced
  • 2 Tbsp. ground cumin
  • Cobram Estate Classic Extra Virgin Olive Oil
  • 8 Coles Brioche buns
  • 8 slices swiss cheese
  • 8 slices tomato
  • 1 Lebanese cucumber, sliced into ribbons
  • 1 small red onion, thinly sliced
  • 1/2 cup Jalna Greek Yoghurt
  • Beerenberg tomato relish
  • Coriander leaves

 

METHOD:

  • In a large bowl add the lamb, harissa paste, onion and cumin, and season with salt and pepper. Mix well to combine all ingredients together. Divide into 8 equal portions and roll into patties. Set aside and allow to come up to room temperature before grilling.
  • Heat BBQ on a high heat. Lightly oil each lamb patty and grill for 3 minutes on each side (depending on how you like them cooked). Take off heat, top each patty with a slice of cheese and allow to rest while you toast your buns on the BBQ.
  • To assemble, place a dollop of yoghurt on the bun base, top with lamb burger, tomato, cucumber, onion, relish and coriander leaves. Top with brioche bun lid and serve immediately.

 

Wine Match:

  • Our friends from Wine Selectors suggest pairing a Riesling with this dish as it balances the sweet and salty nature of the ham perfectly.

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