Lamb patties
  • 500 g lamb mince
  • 2 tbsp toasted pine nuts
  • 2 tbsp finely chopped dill
  • 2 spring onions, thinly sliced
  • 1 clove garlic, crushed
  • 125 ml (1/2 cup) red wine vinegar
  • 1 tbsp caster sugar
  • 1 red onion, thinly sliced into rings
  • 4 tbsp good quality mayonnaise
  • 1½ tsp ground cumin
  • Juice of ½ lemon, or to taste
  • 1½ tsp olive oil
  • 4 soft burger buns, halved
  • 120 g piece of feta, crumbled
  • 1 baby cos lettuce, leaves separated


Step 1

To make the lamb patties, combine ingredients in a bowl, season to taste and mix well with your hands to combine and until the mixture starts to hold together. Divide into four and shape each into a flat patty that’s slightly larger than your bun, place on a tray and refrigerate for 30 minutes.

Step 2

While the patties are chilling, bring vinegar, sugar, 1½ tsp salt and 200ml water to the boil in a saucepan, remove from heat, add onion and set aside to pickle. Drain before using.

Step 3

Mix mayonnaise, cumin and lemon juice in a bowl to combine and season to taste.

Step 4

Heat oil in a large frying pan over medium heat, add lamb patties in batches and fry, turning occasionally until browned and still a little pink in the centre (5-6 minutes), set aside to rest for a minute.

Step 5

To serve, toast cut-sides of buns and spread bases with cumin mayonnaise. Top each with a patty, feta, pickled onion to taste and lettuce, sandwich with tops and serve.


If the lamb mince begins to stick to your hands while forming the patties, try wetting your hands with a small amount of water.

Try using lamb leg steaks, lamb rump steaks or lamb backstrap (eye of loin) as an alternative to mince.