Lamb & Haloumi Burger with spicy tomato relish

There is nothing more Australian than a lamb burger and this has a Mediterranean twist with the addition of haloumi.
  • Prep

    15 Minutes

  • Cook time

    30 Minutes


  • 1 tablespoon olive oil
  • 1 brown onion, finely diced
  • 1 red onion, thinly sliced
  • 2 tablespoons Dijon mustard
  • 500 g lamb mince
  • 120 g lamb sausages, casings removed
  • 4 pieces sliced haloumi
  • 2/3 cup spicy tomato relish
  • 1/2 cup Hellmann's Real Mayonnaise
  • 120 g rocket
  • 4 Turkish bread rolls
  • 400 g frozen oven fries, cooked according to the instructions on the packaging


  1. Preheat the oil in a frying pan over medium heat. Cook diced onion for 8 minutes, stirring regularly, until golden brown. Remove and transfer to a large bowl. In the same pan, add a little more oil and then cook red onion for 8 minutes until golden brown.

  2. Add lamb mince, lamb sausage meat, mustard to the cooked diced onion. Season to taste with black pepper. Mix well. Shape the lamb mince mixture into 4 patties.

  3. Heat a little more oil in the frying pan over medium high heat. Cook for 4-5 minutes each side or until browned and cooked through. Transfer to a plate, cover to keep warm.

  4. Add haloumi cheese to the pan and cook for 1-2 minutes each side or until golden brown.

  5. Assemble the burger in the following order: toasted bottom burger bun, Hellmann's Real Mayonnaise, rocket, lamb patty, Haloumi cheese, grilled red onion, Napolitana sauce and finally top burger bun. Serve with fries.