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Serves: 4 | Preparation: 10 mins | Cooking: 10 mins | Duration: 20 mins
Ready to give your grilling a change from the standard Australian beef burgers, then you should try spicing things up a little with Middle Eastern flavours and lamb mince.
Unlike beef, lamb does not contain as much fat marbling so it's best to keep it on the rare or medium-rare side so it will remain moist. And unlike the purist theory of not pre-seasoning burgers before cooking, the lamb will benefit from some juicy onions and the aromatic combination of spices like cumin, coriander and a hint of cinnamon.
Skip the slice of Australian cheese and, instead, spread the bun with a tablespoon of cool labneh and top with tangy feta cheese. These burgers will definitely be a taste treat!
Steps to Make It:
In a large bowl, add the lamb mince, diced onion, minced garlic, chopped parsley, ground cumin, ground coriander, ground cinnamon, salt, and pepper. Mix together until thoroughly combined and form four individual patties.
Heat up your grill or a grill pan if cooking indoors. Place the burgers on the grill and cook for 4 minutes, flip and cook for an additional 4 minutes. That will give you a medium-rare burger and an internal temperature of about 70 degrees. Cook for an additional minute or two if you'd like your burgers better done.
Toast or grill the buns until lightly golden brown (optional) and spread about a tablespoon of labneh on the bottom half of each bun. Place a cooked burger over the labneh, top with the lettuce or green of your choice and sprinkle the crumbled feta cheese over it. Top with the remaining half of the bun and serve hot.