Lamb Burger with Halloumi and Olive Tapenade

Cook time 15 minutes
Servings 6


1kg lamb mince

1 onion, grated

10g mint, chopped

20g parsley, chopped

1 egg, lightly beaten

2 tbsp smoked paprika

1 tbsp salt

1 tsp pepper

GLAD Cook & Baking Paper

4 tbsp of extra virgin olive oil

200g of pitted kalamata olives

½ Spanish onion

250g halloumi, sliced

100g of wild baby rocket

100g of chopped cornichons

5 tbsp whole egg mayonnaise

5g pepper

6 burger buns

Lamb Burger with Halloumi and Olive Tapenade


Combine the lamb with the grated onion, herbs, egg, spiced and season well with salt and pepper. Mix well with your hands and knead until thoroughly combined. Separate the meat into six equal portions and roll into balls. Take 2 sheets of GLAD Bake and place the balls in between them. Flatten with your hands to make burger patties.

Blend olives and onion in a food processor with 2 tablespoons of olive oil and add a good pinch of cracked black pepper to season.

Heat the remaining oil in a large pan over medium heat. Cook the patties on each side 5-7 minutes or longer if you would like them well done. Once meat is cooked, remove from pan and rest.

Wipe the pan clean then add the halloumi. Cook until golden on each side and then top the meat with the cheese.