John Gregory-Smith's lamb and halloumi burgers
The joy of a decent homemade burger is not to be underestimated and John's lamb and halloumi burgers have a delicious twist, tiny cubes of halloumi mixed into the meat that melts creating the tastiest burger!
Cooked in the kitchen or in the sunshine on the BBQ, this is the ultimate speedy midweek treat.
Lamb and halloumi burgers
For the burger
1 red onion, thinly sliced
The juice of a lemon
500g minced lamb – 15-20% fat
100g halloumi, cut into tiny ½ cm cubes
2 tsp dry mint
2 tsp Turkish pepper flakes
1 tbsp olive oil
4 brioche burger buns
1 baby gem lettuce, picked
Oven chips to serve
Optional mayo accompaniments
Rose Harissa mayo:
2 tablespoons rose harissa
2 garlic cloves, crushed
1 tsp sea salt
1. Start with the pickled onions. Put the onion into a bowl and add the lemon juice and a good pinch of salt. Mix well and leave, tossing occasionally, to macerate whilst you make the burgers.
2. To make the burgers, chuck the lamb into a bowl and add the halloumi, dry mint, Turkish pepper flakes, and a good pinch of salt. Mix really well and divide into four burgers about 8m wide.
3. Heat the oil in a non-stick pan over medium-high heat and add the burgers. Give them a good squish down with a fish slice. Reduce the heat to medium and cook for 3-4 minutes a side or until cooked through. I often find you need to flip them several times to stop them from burning during the cooking process. This helps keep them super juicy, so flip them every couple of minutes to get the perfect finish, as long as they have 6-8 minutes in total to ensure they are cooked all the way through.
4. For the rose harissa mayo, mix the mayonnaise with two tablespoons of rose harissa until combined.
5. For the garlic mayo, crush two cloves of garlic with 1 teaspoon of sea salt and mix the smooth paste with the mayonnaise.
6. Slather your choice of mayonnaise over the bottom of each burger bun and layer up the lettuce, burgers, and onions. Top with the bun lid and serve immediately with your chips.