Lamb Burger


This succulent Lamb Burger is about simplicity. Juicy lamb, zesty cranberries, balanced by creamy Hellmann's Mayonnaise in a soft roll.
  • Prep

    5 Minutes

  • Cook time

    15 Minutes


  • 250 g lamb fillet or backstrap
  • salt and pepper, to taste
  • 1 tablespoon oil
  • 100 g baby spinach
  • 1/3 cup dried cranberries
  • 2 tablespoons maple syrup
  • 2 tablespoons Hellmann's Real Mayonnaise
  • 2 wholegrain rolls, split


  1. Season lamb with salt and pepper. Heat oil in a large frying pan over. high heat. Pan fry for 3-4 minutes each side or until lamb is browned and cooked to your liking. Transfer lamb to a plate, loosely cover with foil and set aside .

  2. Remove pan from heat. Carefully wipe out pan with paper towel to remove excess oil. Add cranberries and maple syrup to pan and cook, stirring, until softened.

  3. Spread bottom and top halves of rolls with Hellmann’s mayonnaise. Top roll bases with baby spinach, lamb and cranberries and roll tops. Serve.