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Lamb Burgers with Coriander Aioli

Lamb burger

From Tamahou Waikeri of Murphy's Law

Time: 35 mins
Serves: 4
Cost per serve: $5


Lamb Burgers
500g lamb mince
1 diced red onion
4 crushed garlic cloves
2 eggs
Bread crumbs
Lettuce leaves
Sliced tomato
Ciabatta bread

Coriander Aioli
4 egg Yolks
Olive oil
a dash of Lemon juice
teaspoon of Mustard
Salt and pepper
Coriander leaves


  • Place egg yolks into a blender. Add lemon juice, mustard, salt and pepper and coriander, and blend. Slowly add olive oil until you reach the desired consistency (thick but runny).
  • Place lamb mince, onion and garlic into a bowl. Season and mix thoroughly. Leave to rest for 20 mins.
  • Add eggs and mix through, add bread crumbs to make a consistent mixture that will hold together.
  • Create burger patties and cook in hot pan.
  • Slice the ciabatta, drizzle with oil and place under the grill to toast.
  • Build the burger with ciabatta, lettuce, tomato, beetroot and lamb pattie.
  • Drizzle aioli over the top and place ciabatta on top to finish.


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