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Lamb Burger with Pawpaw Chutney & Pickled Onions

Updated: Oct 23, 2021

The Northern Hemisphere is enjoying a bit of a heatwave at the moment and it feels like Brisbane is also heating up so I've been thinking about BBQ recipes. You can't beat an aul burger.

Beef burgers can be a little bit dry. Lamb by it's nature tends to be oilier and in my opinion makes for a tastier burger. This recipe is brilliantly succulent and moist. The spicy chutney takes it to the next level. The pickled onions bring it all together with a bit of tangy crunchiness.

Makes 3-4 burgers, depending on how big you like them



500g lamb mince

50g breadcrumbs

1/2 egg beaten

1/2 onion, diced

2 tbsp. olive oil

5og crumbled feta

Salt & pepper to season

Bunch coriander & flat leaf parsley, chopped

Pawpaw Chutney

1/2 pawpaw diced

1/2 onion, diced

2 tbsp. curry powder

2 small hot Chillies, finely diced

1 small chunk ginger, grated

1 tbsp. olive oil

3 tbsp. white balsamic vinegar

Salt & pepper

Pickled onions- see recipe in:


  1. Heat another saucepan, add the oil and allow to heat. Add the onion and sauté until soft. Set aside and allow to cool.

  2. In a bowl, mix the mince, the feta, egg, season, onions, curry powder, breadcrumbs and herbs. Make into patties. One of my best buys was a burger press from Aldi. It makes perfect burger shapes. Chill in the fridge for an hour. It helps keeps them together when you fry them.

  3. While the burgers are chilling, start the chutney. Heat a saucepan on medium, add the olive oil and then the onion. Sauté the onion until translucent and softened.

  4. Add the chilli and the ginger. Fry for 2 minutes.

  5. Stir in the curry powder and fry for another 2 minutes. Add the vinegar and allow to reduce.

  6. Add the pawpaw, season and cook for 5 minutes or so. That's it ready to rock, it's yummy hot or cold.

Serve up on a soft bap, with some salad, feta, the pickled onions and the chutney.

Wrap your nashers around that bad boy.

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