Barbeque season is finally here and ’tis the season for eating outdoors! The Food Book has a dedicated barbeques section, although many of these recipes can also be cooked inside using a grill pan or similar. These lamb burgers from page 303 of The Food Book are delicious in a bread roll with lettuce, tomato, cucumber, feta and tzatziki dip.

Lamb burgers

  • Serves: 4
  • Prep time: 15 min
  • Cook time: 10 min
  • Special equipment: barbeque, frying pan, garlic crusher, fine grater, juicer
  • Nutrition: Excellent source of protein
  • Skills: barbecuing, sautéing


  • 1 onion
  • 2 cloves garlic
  • 2 tablespoon olive oil
  • 3 teaspoons ground cumin
  • 500g lamb mince
  • 1 lemon
  • 2 tablespoons chopped parsley
  • salt and black pepper


01    Finely chop onion and crush garlic.

02    Heat 1 tablespoon oil in a large frying pan on medium heat.

03    Sauté onion and garlic for 4 minutes, or until soft.

04    Add cumin and cook for 1 minute or until fragrant. Remove from heat and allow to cool.

05    Finely grate lemon rind and juice lemon. Chop parsley.

05    Place lamb, lemon rind and juice, parsley and onion mixture in bowl and use your hands to thoroughly combine. Season to taste

06    Shape mince mixture into 4 burgers.

07    Preheat a barbeque grill or hotplate on medium heat.

08    Brush lamb burgers with remaining 1 tablespoon oil and cook for 10 minutes or until browned and cooked through.

09    Place on absorbent paper and allow to rest for several minutes.

10    To serve, place on serving plate with garden salad.