Did you know there are more sheep then people in New Zealand? Based on that fact we figure they must have the recipe for the ultimate lamb burger.

Ingredients

Patties
600g Quality Mark lean lamb mince
½ large onion, very finely chopped
1 clove garlic, crushed
1 egg, lightly beaten
1 slice wholemeal toast bread, crusts removed, soaked in 2 tablespoons milk
½ cup feta, crumbled
½ cup mint leaves, chopped
1 tablespoon rosemary leaves, finely chopped
1 tablespoon tomato paste
1 tablespoon oil
Zest of 1 lemon

To serve
4-5 burger buns, halved
Tomato relish or sauce
Lettuce leaves
Tinned beetroot
1 red onion, very finely
sliced
4 eggs, fried
2-3 ripe tomatoes, sliced
½ cup aioli or mayonnaise mixed with ½ cup finely chopped basil

Method
Patties
Place all the patty ingredients in a bowl, season and combine. Shape into 4-5 patties, cover and refrigerate for 15 minutes. Preheat a BBQ or frying pan to a medium heat. Brush the patties with a little oil and cook for a few minutes until crunchy and brown on one side. Turn the patties over, reduce the heat to medium low and cook for another 8-10 minutes until cooked through.

To assemble
Everyone can assemble their own burgers with the fillings and don’t forget to give the burger a good press down with your palm before you attempt to eat it