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Lamb burgers with buffalo mozzarella and cucumber salad

  • 0:35 Prep
  • 0:35 Cook
  • Makes 6


  • 1kg lean lamb mince
  • 3/4 cup (50g) fresh breadcrumbs
  • 1 egg, lightly beaten
  • 2 tablespoons Dijon mustard
  • 2 teaspoons dried mint
  • 1 Lebanese cucumber, chopped
  • 1 bunch mint, leaves roughly chopped
  • Juice of 1 lime
  • 2 tablespoons salted capers, rinsed, drained
  • 1 teaspoon caster sugar
  • 1/4 cup (60ml) extra virgin olive oil
  • Good-quality aioli (see note), to serve
  • 6 sourdough bread rolls, split, toasted
  • 125g buffalo mozzarella (see note), torn


  • 1
    Preheat the oven to 180°C. Line a baking tray with foil.
  • 2
    Combine mince, breadcrumbs, egg, mustard and dried mint in a bowl and season. Mix well, then shape into 6 patties. Cover and chill for 10 minutes.
  • 3
    Meanwhile, place cucumber, fresh mint, lime juice, capers, sugar and 1 tablespoon oil in a bowl and toss to combine. Set aside.
  • 4
    Heat remaining 2 tablespoons oil in a large frypan over medium-high heat. In batches, cook patties for 3-4 minutes each side until browned. Transfer to the tray and bake for 15-20 minutes until just cooked through.
  • 5
    To serve, spread aioli on the base of each roll. Top with a patty, mozzarella and cucumber salad. Season and replace tops.

Source: taste.com.au


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