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RS 12,500 RS 11,500

Juicy, flavourful lamb burger patties grilled on the EZ Turbo Charcoal Stove and sandwiched between a char-grilled bun spread with peas and feta, topped with shredded red cabbage is a treat for burger night at home.

You will need:

For the burger

  • 400g minced lamb
  • 1 large onion finely diced
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp fennel powder
  • 2 tsp sumac powder
  • 2 tsp garlic powder
  • 1 tsp ginger powder
  • 2 tsp dried rosemary
  • 1 tsp lemon zest
  • 4 finely chopped dates or apricots
  • Salt and pepper to taste
  • 1 tbsp olive oil
  • 2 medium-large burger buns

For peas & feta spread

  • 100g soft green peas
  • 4 tbsp crumbled feta cheese
  • Handful fresh mint leaves
  • 2 dates chopped
  • 1/2 tsp tamarind
  • 2 tsp sugar
  • 1 tbsp olive oil
  • Salt and pepper to taste

For the red cabbage

  • 50g thinly sliced red cabbage
  • 1 tbsp rice vinegar
  • 2 tsp sugar
  • 1 tsp lime
  • Salt and pepper to taste

How to prepare:

  • Cut the burger buns in half. Set aside.
  • Combine the lamb with burger ingredients and refrigerate for 30 minutes.
  • Combine the red cabbage with its ingredients and let is marinade for 30 minutes.
  • Blend the mint, dates, tamarind, sugar and olive oil until smooth. Separately mash the peas (coarsely) with the feta, salt and pepper. Combine the peas and mint paste. Set aside.
  • Prepare the grill on the Stove by brushing oil on the cold grill grates. Wipe off excess oil and heat the grill on high heat until it smokes and oil is burnt off.
  • Divide equally and shape lamb mixture in to 2 patties. Grill the burgers until cooked (internal 760 C) and browned on both sides. Rotate the patties 450 every 30 seconds to avoid sticking to grill. Brush oil if required.
  • Grill the burger buns until lightly charred.
  • Spread both halves of the buns with a generous layer of peas and feta spread. Layer a lamb patty in the middle with the red cabbage.
  • Serve warm. ENJOY!

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