Lamb and capsicum burgers

Enjoyable Lamb and capsicum burgers Recipe

Sweet chargrilled capsicum are the perfect match for this gourmet Greek-style burger.
Lamb and capsicum burgers
Prep Time : 0:25 | Cook Time : 0:55 | Total Time : 1:20 | Serving : 4 person.


  • 1 red capsicum

  • 1 green capsicum

  • 3 teaspoons olive oil

  • 500g lamb mince

  • 1 brown onion, coarsely chopped

  • 1/2 cup fresh mint leaves

  • 1 garlic clove, finely chopped

  • 1 teaspoon ground cumin

  • 1 x 430g loaf Turkish bread, cut crossways into quarters, split

  • 100g (1/2 cup) bought eggplant dip

  • 60g baby rocket

  • 120g feta, thinly sliced


  • Step 1

    Preheat oven to 200°C. Brush the capsicums with half the oil. Place on a baking tray and roast for 45 minutes or until charred and blistered. Transfer to a sealable plastic bag. Set aside for 20 minutes to cool. Peel the skin and cut the flesh into thick strips.

  • Step 2

    Place mince, onion, mint, garlic and cumin in the bowl of a food processor. Process until the mixture just comes together. Season with salt and pepper. Divide mince mixture into 4 portions. Shape each portion into a patty.

  • Step 3

    Preheat grill on high. Heat the remaining oil in a large non-stick frying pan over medium-high heat. Cook the patties for 5 minutes each side or until cooked through.

  • Step 4

    Meanwhile, place bread, cut-side up, on a baking tray. Cook under grill for 2 minutes or until toasted.

  • Step 5

    Divide bread bases among serving plates. Spread each with 2 teaspoons of the dip. Top with the rocket, lamb patties, feta, capsicum and a dollop of the remaining dip. Season with pepper. Top with the bread tops and serve immediately.

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