One of the great things about drinking at a real pub — gastro or otherwise — is that the food will be perfect for whatever’s in your pint glass. That’s why we’re loving cookbook author Rachael Lane’s Great Pub Food, a tome packed with all things beefy, cheesy, fried, salty and otherwise perfect for the bar-frequenter. These Greek lamb and haloumi burgers put a plain old cheeseburger to absolute shame.
- 1 tablespoon olive oil
- 9 ounces haloumi, cut into 4 slices
- 4 small crusty square rolls
- 4 baby romaine lettuce leaves, torn
- 1 pound, 5 ounces minced (ground) lamb
- 1/2 small red onion, finely chopped
- 2 garlic cloves, crushed
- 2 tablespoons finely chopped oregano
- 2 tablespoons finely chopped mint
- sea salt and freshly ground black pepper
- 1/2 cup Greek-style yogurt
- 1/2 Lebanese (short) cucumber, deseeded and finely diced
- 1 tablespoon finely chopped mint
- 1 tablespoon lemon juice
- 1 garlic clove, crushed
- 2 vine-ripened tomatoes, finely diced
- 1/4 red onion, finely diced
- 1/3 cup pitted kalamata olives, coarsely chopped
- 2 tablespoons chopped flat-leaf parsley
- 2 teaspoons extra virgin olive oil
- 2 teaspoons lemon juice
- 1 teaspoon dried oregano
- freshly ground black pepper
For the burgers:
- Combine the lamb, onion, garlic, oregano and mint in a medium-sized bowl. Season with salt and pepper. Shape into 4 even-sized patties. Put on a plate, cover and refrigerate for 30 minutes.
For the tzatziki:
- Combine the yogurt, cucumber, mint, lemon juice and garlic in a small bowl. To make the salsa, combine the tomato, onion, olives and parsley in a small bowl. Add the olive oil, lemon juice and oregano and stir to combine. Season with freshly ground black pepper.
- Preheat a griller (broiler) to high. Preheat a flat grill plate or large frying pan over medium heat. Drizzle with oil and cook the burgers for 4 minutes on each side, for medium, or until cooked to your liking. Cook the haloumi for 30 seconds on each side, or until golden-brown. Cut the rolls in half horizontally and toast the cut sides under the grill. Arrange the lettuce leaves and salsa on the roll bases. Place the burgers and haloumi on top, spoon on tzatziki, cover with the lids and serve.
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