- easy
- easy
Don't let that delicious Easter lamb go to waste—transform it into something entirely new and mouth watering! These Pulled Lamb Burgers are the perfect way to give your leftovers a second life. Tender, slow-roasted lamb is shredded and piled onto brioche buns, then topped with a tangy feta yogurt and a refreshing mint sauce that brings all the Mediterranean vibes. It’s the kind of easy, flavour-packed meal that feels a little fancy but is secretly super simple. Perfect for a casual dinner or a weekend lunch in the sunshine. Try this delicious Greek inspired pulled lamb burger recipe out for yourself today! See method
What you’ll need
Ingredients
- 100g Greek Feta
- 120g Greek Yoghurt
- 1 tsp mint sauce
- Handful of fresh mint
- Zest of half a lemon
- Salt & Cracked Black Pepper to season
- 100g Greek Feta
- 400g leftover lamb, pulled into shreds (if you don’t have lamb, beef and pork will also work)
- 2 cloves of garlic, crushed
- Zest and juice of 1 lemon
- 1/2 tsp chilli flakes
- 1 tbsp Smoked Paprika
- 6 tbsp Olive oil
- 1 tbsp Tomato Purée
- Salt & Cracked Black Pepper to season
- 2 Brioche Buns
- 1/2 Cucumber sliced into long ribbons
- 8 small semi dried cherry tomatoes
Utensils
- Food processor
- Fine grater
- Potato peeler
- Frying pan
Method
- For the feta & yoghurt mint sauce blend the 100g Greek feta, 120g Greek yoghurt, 1 tsp mint sauce, handful of fresh mint, zest of half a lemon and salt & cracked black pepper in a food processor and place in the fridge.
- Mix the pulled lamb and the marinade ingredients together until all the lamb is fully coated.
- Heat a frying pan on a medium to high heat, when hot add the lamb mixture and cooked for 10 mins until fully cooked through, with some crispy pieces evident.
- To assemble, arrange the ribbons of cucumber on the base of the bun, add the pulled lamb, spoon over the feta and yoghurt mint sauce, add the cherry tomatoes and finally the brioche bun top.
