12 lamb burger patties
120g onions, sliced
400g lettuce, shredded
100g tomato, sliced
12 prego-style rolls
150g gherkins, sliced
FOR THE TZATZIKI:
250ml Nola Original
150ml greek yoghurt
medium cucumber, half
salt, to taste
FOR THE LAMB BURGER PATTY:
2.4kg free-range lamb mince
15g fresh parsley, finely chopped
Remove the seeds from the cucumber. Combine the
Nola Original and Greek Yoghurt. Grate the cucumber
directly into the mix. Stir well, season and set aside to
Mix all the burger patty ingredients in a bowl, adding the
Add oil to a pan and when hot, add the ball of mince.
Take a spatula and press firmly on the mince ball until
When cooked through, turn over and cook further on
the second side until medium.
Cut the burger roll in half, spread a thin layer of Nola
Original on each cut side and place directly onto a hot
pan. Allow to toast until lightly golden brown.
Top the roll with hummus, gremolata, lettuce, onion and
tomato before placing the patty on top. Spoon a
generous dollop of Tzatziki onto the patty before
serving, with the top half of the bun to the side.