LAMB, MINT & HALOUMI BURGER
UP YOUR BURGER GAME WITH MINIMAL EFFORT
image & recipe courtesy of @glennscottcreativeculinary
4 x Lamb, mint & haloumi burgers (from Meat at Billy’s)
4 burger buns (or your choice of rolls)
4 crunchy lettuce leaves
4 Jarlsberg cheese slices
300g haloumi (sliced 5mm thick)
1 tomato (sliced)
1 avocado (sliced)
4 Eggcettera pastured eggs (from Meat at Billy’s)
4 streaky bacon slices (from Meat at Billy’s)
Lillie’s Q Caroline sauce (from Meat at Billy’s)
Flatten burgers out to 4cm thick dics.
Heat grill/BBQ or pan to medium-high heat and lightly oil. Cook burgers for 5-10 minutes each side, until cooked through.
Meanwhile, on a low heat, grill haloumi in butter until golden.
Grill the bacon slices and set aside.
Lightly toast and butter burger buns.
Fry the eggs (use egg rings if you want a consistent size), you want them cooked but yolks runny!
While the eggs are finishing, start assembling the burgers. Start with lettuce, Jarlesberg cheese, lamb burger, tomato, avocado, haloumi and bacon.
Top with the fried egg and sauces and then top of the bun. (You can use a cocktail skewer to hold all in place.)
Place the finished burger on the plate, add a good serve of Greek Salad in a small bowl and a generous handful of fries..