Lamb Burgers With Middle Eastern Slaw

Serves 4 – Takes 15 mins

Ground lamb is such a fun flavour on which to build bold flavours. And the slaw turns it into a complete meal! My kids aren’t too keen on super spicy foods so I opt out of any chili on these guys but for an all-adult crowd I’ll slather up the buns with a mixture of 1/3 Harissa to 2/3 mayo.

- 4 fresh brioche buns
- 750 grams coarse minced lamb
- 60 grams feta
- 2 Tbsp. cumin

Coleslaw
- ½ red cabbage, thinly sliced (a mandolin works great)
- 2 carrots, thinly sliced
- 1 cup rough chopped flat-leaf parsley
- 1 cup rough chopped coriander
- 100ml extra virgin olive oil
- Juice of ½ lemon
- 3 Tbsp. tahini

In a bowl combine lamb mince, roughly crumbled feta, cumin and a few good cracks of fresh ground pepper (if you’re using a salty feta you can skip adding salt). Divide the meat into four equal portions and gently shape into burger patties. Be sure not to overwork the meat or it will toughen up.

In a fry pan over medium heat add a splash of olive oil. Cook the patties for 3-4 minutes per side (for medium) or until preferred doneness is achieved. Feel free to also cook in a grill pan or BBQ.

In a large bowl combine the cabbage, carrots and lemon juice. Squeeze veg mixture gently to soften it up. Then add parsley, coriander, olive oil and tahini. Add salt and pepper and check seasoning.

To assemble, toast the cut side of the buns. Place on your cooked patty and pile high with slaw. Again, for adults I’ll splash on a 1/3 Harissa to 2/3 mayo mixture.