Scotch Lamb mini kofta burgers served with haloumi
400g Scotch Lamb Mince
2 cloves of garlic, crushed
Half an onion, very finely chopped
1 teaspoon all spice and 1 teaspoon cinnamon
Quarter cup of currants
small bunch of parsley chopped
250g Haloumi, thinly sliced
4 toasted rolls, brioche are lovely
2 teaspoons olive oil
FOR THE SALSA
250g tomatoes diced
Half cup each of: parsley, mint and onion, all finely chopped
1 teaspoon olive oil
1 cup Greek Yoghurt
1 garlic clove crushed
Juice of half a lemon
Quarter of a cucumber finely chopped
This is a delicious Scotch Lamb mini kofta burger, the sweetness of the tomato salsa is beautifully offset with the saltines of the Haloumi, a real weeknight winner.
Mini Scotch Lamb Kofta Burger Method
To make the Scotch Lamb mini Kofta burger, combine mince, garlic, onion, all spice, cinnamon, currants, parsley and a pinch of salt in a large mixing bowl, stir well to combine, then shape into small golf-ball-sized meatballs and flatten slightly.
Heat olive oil in a large frying pan over medium-high heat, when oil is hot add kofta burger and fry on both sides for about 10 minutes, until golden brown and cooked through.
To cook haloumi, add a little olive oil to a hot frying pan, add haloumi and cook for a minute or so on each side until golden.
Tomato Salsa Method
To make the tomato salsa, combine tomatoes, parsley, mint, red onion olive oil and a pinch of salt in a mixing bowl and stir. Set aside
Yogurt Sauce Method
To make the yoghurt sauce, add yoghurt, garlic, lemon juice, cucumber and salt in a mixing bowl, stir and taste, set aside.
Assemble the mini burgers topped with Haloumi and salsa on the side