top of page

Outback Lamb Burgers

Outback Lamb burgers served in pita pockets with mint and feta pesto

Outback Lamb burgers

It's school holidays and if you're anything like me then making meals look more like "kids' food" - Evie's words, not mine - and less like two hours of stick picking or burr chipping, is half the battle.

I reckon I achieved the parenting equivalent of the holy grail here with this recipe. We filled in a good portion of the morning making the pita pockets in the kitchen - with much excitement when they puffed up. Then we kept busy picking herbs from the garden and we successfully minced the lamb shoulder without incorporating any fingers. The battle is real!

We enjoyed the danger and excitement of starting a campfire and by the end, nobody was tempted to give their lunch to the dog. That's what I call #winningatlife.


2 tbs finely chopped spring onions

2 tbs finely chopped flat leaf parsley

1 tbs finely chopped fresh mint 1 tbs finely chopped coriander 1 tsp ground cumin

1 tsp ground coriander

1 clove minced garlic

1 red chilli, deseeded and finely chopped

1kg lamb mince

1 cups fresh breadcrumbs

2 eggs beaten

6 wholemeal pita breads (there are some great recipes online if you can't buy them)

Lettuce to serve

Outback Lamb burgers on the camp fire


Blend all ingredients together, divide into 6 equal portions and form into round patties, approximately 2cm thick. Season with salt and pepper.

BBQ patties, turning once, cooking for about 5 minutes each side.

When the burgers are nearly ready throw the pita breads onto the edge of the BBQ and toast, turning once.

Cut (approx) the top 1/3 off the pita and open. Put 1 tablespoon of the mint and feta pesto into the bottom, add a lamb burger. Top with shredded lettuce and some more pesto. Serve immediately


1 cup mint leaves

2 tbs pine nuts

¼ tsp chilli flakes

Extra virgin olive oil (EVOO)

185 gms feta, crumbled

Salt and pepper

Combine mint, pine nuts, chilli in a food processor and pulse until mint is chopped. With machine running slowly add EVOO slowly until a thin paste forms. Add the feta and combine. Stores well in the fridge for 3-4 days.

 Featured Posts
 Recent Posts
 Search By Tag
 Follow Us
  • Black Facebook Icon
  • Black Twitter Icon
  • Black Pinterest Icon
  • Black Instagram Icon
bottom of page