Aussie Lamb Burgers With Goat Cheese and Tomato Relish

Total Time
Prep 15 mins
Cook 15 mins

This is from a book Simply Delicious Austaralian Lamb for Any Occasion. Posted for the World Tour.

Ingredients Nutrition


  1. To make the burgers:.
  2. Combine the ground lamb, shallot, capers, basil and pepper in a large bowl and mix well. Divide mixture into four burgers. Spread cornmeal(or flour) over a plate and press burgers into the mixture to coat. Preheata barbeque(or broiler) and brush with oil. Cook the burgers over a medium high heat for 6-7 minutes each side or until cooked as desired.
  3. To make the relish:.
  4. Place the tomatoes and onion into a preheated saute pan with the olive oil. Cook for 5 minutes. Add sugar, vinegar, salt and pepper. Remove from the heat and let cool. Grill the buns(or broil), cut side down, until lightly toasted. Spread with goat cheese and top with the burgers. Serve with the tomato relish. Enjoy!
Most Helpful

I made the burgers as directed (used the broiler to cook) but used some homemade tomato jam (made from my garden tomatoes earlier in the year) in place of the tomato relish. Love the combo of the goat cheese with the lamb & tomato jam. Thanks for sharing!

flower7 December 09, 2013

I actually picked this recipe more for the burger part than the relish so please keep that in mind when reading. I had some 'outback spirit' bbq sauce, so I added a dash of that and an egg to the meat mix before coating in panko. We skipped making the relish and instead built up the burgers with a tomato, lettuce, red onions and the goats cheese and used some of my home made chilli sauce on it. Also fried a little bit of haloumi and added that too. So yeah, a bit of a deviation, but this was a great inspiration. Thanks for sharing. Made for My Food Odyssey.

Satyne November 06, 2013

These burgers are to die for! I especially loved the tomato relish, and as easy as it is to make I'll probably do all the time now in place of boring old ketchup. Thanks for sharing this winner!

KLBoyle August 18, 2012