Lamb and haloumi were made for each other. Dijon and maple go through the mince for a sweet-sharp kick, then it’s all stacked with golden haloumi, rocket and pickles. Ready in 25 minutes, and the patties freeze beautifully for a midweek shortcut.
700g lamb mince
1 cup (70g) fresh sourdough breadcrumbs
¼ cup (70g) Dijon mustard
2½ tablespoons pure maple syrup or honey
2 tablespoons chopped oregano leaves
Sea salt and cracked black pepper
200g haloumi, thinly sliced
4 burger buns, halved
Whole-egg mayonnaise, wild leaf rocket (arugula), store-bought pickles, to serve
Recipe Inspiration: Maple Mustard Lamb and Haloumi Burger (Donnay Hay)
