This beautiful lamb burger recipe is a signature dish from the 2009 I Love FOOD award winner for Best Pub Meal/Bistro in SA.


  • You will need:

  • 2 Van Lueven sour dough buns cut in half

  • Rosemary butter (see below)

  • 100 g mixed salad leaves

  • 6 slices oven dried tomatoes (see below)

  • 2 lamb burger patties (see below)

  • 4 Tbs caramelized onion (see below)

  • 6 slices pancetta

  • Goats cheese aioli (see below)

  • Rosemary butter

  • 150 g unsalted butter softened

  • 1 ½ Tbs fresh rosemary very finely chopped

  • 1 tsp French mustard

  • Sea salt and cracked pepper

  • Oven dried tomatoes

  • 2 x tomatoes

  • ½ tsp thyme finely chopped

  • ½ tsp parsley finely chopped

  • Pinch sea salt and cracked pepper

  • Caramelized onion

  • 2x large red onions

  • 150 g butter

  • White wine

  • Goats cheese aioli

  • 1 Tbs crushed garlic

  • 1 tsp Dijon mustard

  • 2 egg yolks

  • 200mls canola oil

  • 80 g goat’s cheese

  • 1 Tbs chardonnay vinegar

  • Sea salt and cracked pepper

  • Lamb Pattie

  • 350g lamb mince

  • 150g lamb sausage mince

  • ¼ cup red onion diced

  • ¼ cup bread crumbs

  • ¼ cup grated parmesan

  • 1 egg

  • Sea salt and cracked pepper


  • Rosemary butter:

  • 1.

    Combine all ingredients. This butter will keep in the butter for a week and in the freezer for a month. This would also be brilliant served with a steak or melted over new potatoes.

  • Oven dried tomatoes:

  • 1.

    Preheat oven to 100*c

  • 2.

    Slice each tomato into 3 slices removing both ends. Sprinkle with herbs and place on oven rack and into oven for 3-4 hours until reduced in size by 1/3. Cool and refrigerate.

  • Caramelized onion:

  • 1.

    Melt butter in heavy based saucepan. Add sliced onions and cook over moderate heat, stirring frequently. When bottom of pan begins to caramelize add splash of white wine to deglaze and continue cooking, repeating wine process until onions are very soft and golden in colour. Refrigerate.

  • Goats cheese aioli:

  • 1.

    In a food processor combine garlic, Dijon and egg yolks. Process for 1 minute until mix becomes pale. With processor still running slowly drizzle oil into mix then add vinegar. With a fork, break up goat’s cheese then add to processor until smooth.. Add salt and pepper to taste. Refrigerate.

  • Lamb Pattie:

  • 1.

    In a large mixing bowl combine all ingredients and mix until well combined. Refrigerate for 1 hour then divide in half. Roll each half into a tight ball then gently flatten until 2cm in thickness.

  • To serve:

  • 1.

    On the bottom half of sour dough buns spread a generous amount of rosemary butter. Place both tops and bottoms of buns into 180*c oven for 5 mins. Place lamb burger on moderately hot grill and cook for 3 minutes then turn. While burger finishes cooking grill pancetta until crispy and reheat caramelized onion. To assemble, place mixed lettuce onto bottom half of burger bun and top with dried tomatoes. Place pattie onto tomato and top with onion then pancetta. Spread top half of bun with goat’s cheese aioli and place on top of burger to finish. Garnish with small Greek salad and fat boy wedges.

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