Lamb and Kawakawa Herb Burgers with Lemon Feta

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Lamb and Kawakawa Herb Burgers with Lemon Feta

Meat type
Lamb
Cooking time
<10
Serves
1-4
Preparation time
15

Lamb and Kawakawa Herb Burgers with Lemon Feta

Ingredients

  • 4 Silver Fern Farms Lamb and Kawakawa Herb Burgers
  • Olive oil, for brushing
  • 4 hamburger buns or Turkish rolls, split in half and toasted
  • Cos lettuce leaves
  • 2 tomatoes, sliced
  • 1 Lebanese cucumber, sliced diagonally
  • Dill sprigs, to serve

WHIPPED FETA

  • 100g soft feta
  • 75g crème fraîche
  • 1 Tbsp lemon juice
  • 1 tsp mint, chopped

Lamb and Kawakawa Herb Burgers with Lemon Feta

Method

Remove Silver Fern Farms Lamb and Kawakawa Herb Burgers from the fridge and packaging and allow to bloom at room temperature for 10 mins.

Place feta and crème fraîche, lemon juice and chopped mint into the bowl of a food processor.

Process for 2-3 mins, until mixture is thick and creamy. Season to taste, then set aside while you prepare the burgers.

Preheat a BBQ on high heat. Brush the Lamb and Kawakawa Herb Burgers with olive oil then cook for 3½ mins each side, or until cooked through (cook for 4 mins each side if cooking on the stovetop).

Cover loosely on a plate to rest for 5 mins.

Spread whipped feta onto each toasted bun base.

Add lettuce leaves, 2 slices of tomato and sliced cucumber.

Add the Lamb and Kawakawa Herb Burger and some dill sprigs.

Spread more whipped feta on the underside of the bun top and place on top of the burger.


Recommended Burger: Lamb

Genuinely natural and straight up delicious, these burgers made with a pinch of wild Kawakawa that adds a fresh pepper flavour and herbaceous taste to the finest cuts of New Zealand’s best grass-fed lamb. No weird bits or hidden tricks. Just honest to goodness deliciousness.


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