Lamb Burgers with Rosemary & Minted Tzatziki

These Greek-style burgers are hearty and delicious, bringing together the flavours of lamb &rosemary with fresh minty tzatziki to cut through the rich lamb.




  • Lamb


  • Greek

Cooking Methods

  • Frying
  • Roasting



Prep Time

20 minutes

Cooking Time

25 minutes


Be sure to try our new Gourmet burger patty range including: 1. Lamb burger with flavours of rosemary - featured above 2. Beef brisket lightly seasoned with salt and pepper 3. Beef brisket with mature cheddar cheese 4. Chicken burger with fresh parsley 5. Kofta – spicy Moroccan flavours 6. Spicy Jalapeno burger 7. Beef Wagyu burger



    4 Food Lover’s Market Lamb Burgers with Rosemary
    30ml (2 Tbsp) salted butter, softened
    4 x Portuguese rolls
    1 large English tomato, sliced
    150g baby salad leaves, washed

Rosemary Potato Fries

    750g frozen potato fries
    15ml (1 Tbsp) Food Lover’s Blended Seed & Extra Virgin Olive Oil
    4 sprigs of rosemary
    Salt Flakes

Caramelised Onions

    30ml salted butter
    2 brown onions, thinly sliced
    1 clove of garlic, crushed
    15ml (1 Tbsp) brown sugar
    Salt and pepper, to taste

Cucumber & Mint Tzatziki

    ½ English cucumber
    125ml (1/2 cup) Greek style full cream yoghurt
    ½ clove of garlic, crushed
    Zest and juice of 1 lemon
    2 sprigs of mint, chopped
    Salt and pepper, to taste

Rosemary & Chilli Oil

    80ml (1/3 cup) Food Lover’s Blended Seed & Extra Virgin Olive Oil
    2 sprigs of rosemary, roughly chopped
    10ml (2 tsp) chilli flakes
    Salt and pepper, to taste


Potato Fries

    Place the frozen potato fries onto your prepared baking sheet.
    Toss with the oil and season with the sea salt, scattering over the rosemary sprigs.
    Bake for approximately 15-20 minutes or until cooked through and crispy.

Caramelised Onions

    Heat the butter in a medium frying pan over a low heat, add the sliced onions and sautè for 5 minutes stirring occasionally.
    Add the garlic and brown sugar and sautè for another 15 minutes until caramelised.
    Season to taste.


    Grate the cucumber into a mixing bowl.
    Squeeze out the excess liquid whilst reserving the drained cucumber.
    Stir in the yoghurt, garlic, lemon zest, lemon juice and chopped mint.
    Season to taste.

Rosemary & Chilli oil

    Combine all the ingredients in a jar and allow to infuse.
    Store for up to 2 weeks in the refrigerator.


    Slice the rolls in half, spreading butter over both sides.
    Heat a frying pan over medium heat, toasting the buns until golden brown.
    Using the same pan, pour in a tablespoon of olive oil and cook the burger patties for 3-4 minutes per side until cooked through.
    Using one half of the bun, layer with a dollop of tzatziki, the burger patty, tomato slice, caramelised onion finishing off with the baby salad leaves.
    Drizzle with the rosemary and chilli oil.
    Top with the remaining half of the bun.
    Serve with the potato fries on the side.
Asian Styled Pulled Pork Bowlsfoodlovers biltong cheese jaffles