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–+ servings

Loaded Lamb Burgers

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Prep Time 20 minutes
Cook Time 20 minutes
Pickling 2 hours
Course Lunch, Main Course, Snack
Cuisine Greek, Mediterranean, Modern Australian
Servings 4

Ingredients
  

Burgers

  • 4 Budd's Lamb Mint & Haloumi Burgers
  • 4 brioche buns sliced in half
  • 25 g garlic herb butter
  • 4 free range egg fried
  • 250 g marinated feta
  • 1 red onion pickled
  • 1 handful salad leaves
  • 4 slices cheddar or burger cheese
  • 4 tbsp green goddess sauce or to taste

Green Goddess Sauce

  • 1 cup Greek yoghurt
  • 1 cup fresh parsley
  • 1 cup mixed soft leafy herbs dill, mint & coriander
  • 2 tablespoons chopped chives
  • 2 tablespoons fresh lemon juice plus ½ teaspoon zest
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons capers
  • 1 garlic clove
  • 1/2 teaspoon sea salt
  • Freshly ground black pepper.

Pickled Onion

  • I red onion cut in half sliced into 1/2cm half rings
  • 1 Teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon mustard seeds
  • 1 cup red wine vinegar

Instructions
 

First make the pickled onion

  • Heat the salt, sugar, mustard seeds and vinegar in a Susan until the sugar has dissolved, set aside and allow to cool. Place the onion in a jar and pour over the vinegar liquid. If required add water to make sure the onion is covered, put the lid on and shake to mix everything together. Leave in the fridge for at least an hour - Longer will not hurt!

For the green goddess sauce

  • In a food processor, combine the yoghurt, parsley, mixed herbs, chives, lemon juice, zest, olive oil, capers, garlic, salt, and pepper. Pulse until well combined. Season to taste. Store in an airtight container in the fridge for up to 5 days.

Now make the burgers

  • Heat a griddle pan or BBQ to a high heat.
  • Flatten the burgers on a piece of grease proof paper to so they are roughly the same size as you burger buns - Don't flatten them on the heated pan or BBQ as it squeezes the moisture out!
  • Spray the burgers with a little olive oil (or pat them with oil) and season with salt and pepper as you would a steak
  • Cook to you liking (roughly 2 minutes each side, remove from the heat, place a slice of cheese on each and cover with foil to rest. Keep the pan warm and
  • Place the buns (flat side down) in the the same pan or BBQ, and lightly toast. Spread garlic and herb butter on both sides of toasted bun, keep warm.
  • Fry egg sunny side up until cooked and sprinkle with marinated feta.
  • To assemble your burger, place pickled onions on the bun base, top with salad leaves, patty, fried egg, some more salad leaves and drizzle the green goddess sauce and bun lid. Enjoy!
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