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Aussie Lamb Burger Recipe

Aussie lamb burger

Preparation time
Cooking time


Lamb Burger

  • 600g minced lamb (not too lean)
  • 100g ground macadamia nuts
  • 1 medium brown onion, finely chopped
  • 1 tsp chilli sauce
  • 2 tsp Worcestershire sauce
  • 2 cloves garlic, crushed
  • 1 tsp Australian mustard
  • 2 tbsp finely chopped flat leaf parsley
  • Salt and pepper
  • ¼ cup flour
  • 6 hamburger buns

Tomato salsa

  • 2 vine ripe tomatoes, quartered, seeded, finely sliced
  • 1 tbsp finely sliced red onion
  • 1 tbsp lemon juice
  • ½ tsp sugar
  • 1 tsp finely chopped preserved lemon
  • 2 tsp finely chopped coriander
  • 1 tbsp extra virgin olive oil

Caramelised onions

  • 1 tbsp extra virgin olive oil
  • 20g butter
  • 3 large red onions, finely sliced
  • 2 tbsp brown sugar
  • 2 tbsp balsamic vinegar


  • 2 cups (500g) plain Greek yoghurt
  • 1 continental (telegraph) cucumber, peeled, halved, seeded
  • 2 garlic cloves, crushed
  • 1 tbsp finely chopped mint leaves
  • 1 tbsp extra virgin olive oil
  • 1½ tbsp lemon juice
  • Salt and pepper


Lamb Burger

  1. Place lamb, nuts, onion, sauces, garlic, mustard and parsley in a bowl. Season with salt and pepper. Mix with your hands until well combined, then form 6 patties. Chill for 30 minutes.
  2. Pre-heat a frypan or barbecue to medium high. Season flour and dust patties, shake off excess. Cook patties for 5 minutes each side or until cooked through. Meanwhile, toast buns, spread with tzatziki and tomato salsa (see below), add pattie and top with caramelised onions.
  3. Tomato salsa

Tomato Salsa

  1. Combine all ingredients in a bowl then season to taste with salt and pepper.

Caramelised Onions

  1. Heat oil in a large frying pan over low heat. Add the onions and a good pinch of salt and cook very slowly for 15–20 minutes, stirring occasionally to prevent them catching.
  2. When onions are softened and golden, add sugar and balsamic. Cook onion over low heat for a further 5–8 minutes, stirring occasionally, until sticky and caramelised. Use immediately or store in the refrigerator in a plastic container.


  1. Place yoghurt in a sieve lined with muslin over a bowl and stand for 20 minutes to allow the excess whey to drain away. Place yoghurt in a bowl and discard the whey.
  2. Meanwhile, coarsely grate the cucumber and place in a sieve over a bowl and allow to drain for 20 minutes.
  3. Combine yoghurt, cucumber, garlic, mint, olive oil and lemon juice in a bowl and mix well. Season with salt and pepper. Cover and place in fridge for a day before serving to allow flavours to develop.
Preparation time
Cooking time


Two Blues Sauvignon Blanc 2014
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