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Lamb 'burger' with roasted tomato relish


  • Preheat oven to 160°C fan forced (180°C normal).
  • Toss the red onion, 2 garlic cloves, tomatoes, anchovies, chargrilled capsicums with the oil, a splash of balsamic and seasonings in a large baking tray. Then cook on the low shelf of the oven for about 30-40 mins until the tomatoes collapse.
  • When cool, remove the tomato skins and chop if necessary. Return to the mixture, mix well and taste for seasoning.
  • While tomatoes are cooking, heat a little oil in a large heavy-bottomed pan and gently saute the brown onion with the remaining garlic until tender.
  • Then mix together the sauteed onion and mince with the lemon zest, egg, mint jelly, parsley and seasonings until well combined. Refrigerate.
  • When ready, form the mince mixture into patties and lightly flour
  • Then heat a thin layer of oil in a heavy-bottomed pan and panfry the patties. Drain well on kitchen paper towels.
  • At the same time, grill the lightly oiled bread (or toast it plain).
  • To serve, smear the relish on the base of the toast and then top with the lettuce, a burger, a good dollop of the relish and another piece of bread. Enjoy!


  • 1 red onion, diced
  • 3 garlic cloves, crushed
  • 8 ripe red tomatoes, cored & quartered
  • 3-4 anchovies
  • 1 small jar chargrilled capsicums
  • balsamic vinegar
  • sea salt & freshly ground pepper
  • olive oil
  • 1 large brown onion, diced
  • 600 gm lean minced lamb
  • grated rind of 2 lemons
  • 1 egg
  • 1 heaped tbsp mint jelly
  • 3-4 tbsp chopped fresh parsley
  • plain flour
  • slices of sourdough brea
  • olive oil spray
  • cos lettuce leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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