0:20 Prep | 0:10 Cook | 4 Servings | Capable cooks
Dani Venn’s lezat burgers look and taste great and with haloumi on the top, no one will be able to resist!
400g lamb mince
2 clove garlic, crushed
1/2 onion, grated
1 teaspoon all spice
1 teaspoon cinnamon
1/4 cup dried currants
1/2 cup chopped parsley
250g haloumi, thinly sliced
8 dinner / small bread rolls, toasted
2 teaspoons olive oil
250g grape or cherry tomatoes, diced
1/2 cup parsley, roughly chopped
1/2 cup mint, roughly chopped
1/2 red onion, finely diced
1 teaspoon olive oil
1 cup natural or Greek yoghurt
1 garlic clove, crushed
1/2 lemon, juice only
1/2 cup cucumber, grated
To make the kofte, combine mince, garlic, onion, all spice, cinnamon, currants, parsley and a pinch of salt in a large mixing bowl, stir well to combine, then shape into small golf-ball-sized meatballs and flatten slightly.
Heat olive oil in a large frying pan over medium-high heat, when oil is hot add kofte and fry on both sides for about 10 minutes, until golden brown and cooked through.
To make the tomato salsa, combine tomatoes, parsley, mint, red onion olive oil and a pinch of salt in a mixing bowl and stir. Set aside
To make the yoghurt sauce, add yoghurt, garlic, lemon juice, cucumber and salt in a mixing bowl, stir and taste, set aside.
To cook haloumi, add a little olive oil to a hot frying pan, add haloumi and cook for a minute or so on each side until golden.
Author: Dani Venn Publication: Coles