Greek lamb and haloumi burgers

Greek lamb and haloumi burgers

Great Pub Food
Lisa Cohen


Quantity Ingredient
1 tablespoon olive oil
250g haloumi, cut into 4 slices
4 small turkish rolls or crusty square rolls
4 baby cos lettuce leaves, torn


Quantity Ingredient
600g minced lamb
1/2 small red onion, finely chopped
2 garlic cloves, crushed
2 tablespoons finely chopped oregano
2 tablespoons finely chopped mint
sea salt and freshly ground black pepper


Quantity Ingredient
125g greek-style yoghurt
1/2 lebanese cucumber, deseeded and finely diced
1 tablespoon finely chopped mint
1 tablespoon lemon, juiced
1 garlic clove, crushed

Greek-style salsa

Quantity Ingredient
2 vine-ripened tomatoes, finely diced
1/4 red onion, finely diced
50g pitted kalamata olives, coarsely chopped
2 tablespoons chopped flat-leaf parsley
2 teaspoons extra-virgin olive oil
2 teaspoon lemon juice
1 teaspoon dried oregano
freshly ground black pepper


  1. To make the burgers, combine the lamb, onion, garlic, oregano and mint in a medium-sized bowl. Season with salt and pepper. Shape into 4 even-sized patties. Put on a plate, cover and refrigerate for 30 minutes.
  2. Meanwhile, to make the tzatziki, combine the yoghurt, cucumber, mint, lemon juice and garlic in a small bowl.
  3. To make the salsa, combine the tomato, onion, olives and parsley in a small bowl. Add the olive oil, lemon juice and oregano and stir to combine. Season with freshly ground black pepper.
  4. Preheat a griller (broiler) to high.
  5. Preheat a at grill plate or large frying pan over medium heat. Drizzle with oil and cook the burgers for 4 minutes on each side, for medium, or until cooked to your liking. Cook the haloumi for 30 seconds on each side, or until golden-brown.
  6. Cut the rolls in half horizontally and toast the cut sides under the grill.
  7. Arrange the cos leaves and salsa on the roll bases. Place the burgers and haloumi on top, spoon on tzatziki, cover with the lids and serve.
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