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Organic lamb burger with spicy tomato and red pepper relish


  • From the Store Cupboard

  • For the relish

  • From the Store Cupboard

  • To serve


  • 1.

    Place the minced meat in a large bowl with the red peppers, onions, chilli powder, ketchup and parsley. Season with salt and mix well with one hand until well combined.

  • 2.

    Divide the mixture into 2 balls and shape each ball into 3cm thick burgers.  (You can make thinner burgers if you need to cook them quicker.)

  • 3.

    To make the relish, heat the oil in a small frying pan. Add in the onions, peppers, tomatoes, sugar, chilli powder and vinegar. Season with salt and cook on a medium heat for 3 minutes until thickened. Stir in the parsley and leave to cool.

  • 4.

    Heat the olive oil in a large frying pan and cook the burgers for 6 minutes on each side for a medium cooked burger. Add 2 more minutes on each side for a well done burger.

  • 5.

    In the meantime place the ciabatta bread on a hot griddle pan and cook until golden and crispy on both sides. Cut the bottom and the top into two (4 pieces of bread in total).

  • 6.

    Arrange the griddled bread on warmed serving plates and place a lamb burger on each one with a slice of cheese on top. Spoon the relish over the top and serve with the salad leaves and a cold beer.

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» Top Wine Matches For This Recipe

Andrew Graham

Cabernet Sauvignon, Pinot Noir and Chardonnay are the best wines to pair with Organic lamb burger with spicy tomato and red pepper relish.


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