Want to cook along with Cam?

Follow along as he shows Zac Fisher how to make his delicious Lamb Burgers with Triple Cream Brie from Tasmanian Heritage.

Grab yours now at Coles or Woolworths and get cooking!

Lamb Burgers with Triple Cream Brie

Serves: 2 large burgers
Prep Time: 20 mins
Cook Time: 10–12 mins

Ingredients 

For the lamb patties: 
500g lamb mince 
1 tsp ground cumin 
Salt, to taste 
Black pepper, to taste 

For the tzatziki: 
1/2 cup Greek yoghurt 
1/2 Lebanese cucumber, grated 
1 clove garlic, minced or finely grated 
Juice of 1/4 lemon 
Salt, to taste 
Olive oil, for drizzling 

To assemble: 
2 burger buns, toasted 
Tasmanian Heritage Triple Cream Brie, sliced generously 
1 small red onion, thinly sliced 
A handful of rocket 
Olive oil, for cooking

Instructions

1. Make the tzatziki 
Finely dice or grate the cucumber and squeeze out excess water using a paper towel or clean cloth.

In a bowl, combine the Greek yoghurt, grated cucumber, garlic, and lemon juice.

Add a small pinch of salt and a light drizzle of olive oil. Stir to combine.

Cover and refrigerate while preparing the burgers to let the flavours develop.

2. Prepare the lamb patties 
In a large bowl, gently mix together the lamb mince, cumin, salt, and pepper.

Divide into two equal portions and shape into burger patties, roughly the size of your buns.

Heat a drizzle of olive oil in a skillet or grill pan over medium-high heat.

Cook the patties for about 4–5 minutes on one side.

Flip the patties, then place slices of Tasmanian Heritage Triple Cream Brie on top of each patty.

Cover the pan with a lid and cook for another 3–4 minutes, allowing the cheese to melt and the patties to finish cooking.

3. Toast the buns
While the patties are cooking, toast the burger buns cut-side down in a dry pan or under a grill until golden.

4. Assemble the burgers 
Spread a generous layer of tzatziki on the bottom bun.

Place the lamb patty on top.

Top with a few red onion slices and a handful of fresh rocket.

Finish with the top bun.