*ari*/sig lamb burger with pesto and halloumi and a

Name: *ari*/sig lamb burger with pesto and halloumi and anchovy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 courgette ( zucchini ); 1 small aubergine (eggplant); 9 oz block halloumi cheese cut into 8 slices; 1 finely grated rind and juice of lemon; 2 tbsp olive oil; 1 red chilli, deseeded and finely chopped; 3 tbsp ,homemade or bought green pesto; 1 lb 7oz lean minced lamb; 5 1/2 oz homemade or bought houmous; 8 small anchovy filets in oil. rinsed in a little milk ,optional.; 4 ciabatta rolls, split and chargrilled

Servings: persons

1 courgette ( zucchini )
1 small aubergine (eggplant)
9 oz block halloumi cheese cut into 8 slices
1 finely grated rind and juice of lemon
2 tbsp olive oil
1 red chilli, deseeded and finely chopped
3 tbsp ,homemade or bought green pesto
1 lb 7oz lean minced lamb
5 1/2 oz homemade or bought houmous
8 small anchovy filets in oil. rinsed in a little milk ,optional.
4 ciabatta rolls, split and chargrilled

1
trim ends of courgette and aubergine and slice them very thinly lengthways.
2
Place in a bowl with the halloumi cheese, lemon rind and juice,olive oil and chilli and toss until well coated.
3
In a large bowl ,mix toogether 2 tbsp pesto, the minced lamb ,salt and freshly ground black pepper until well combined.
4
Shape the mixture into 4 equal burgers.
5
Chill for 30 minutes.
6
Preheat a large chargrill /griddle pan and cook the burgers for 7-8 minutes on each side until cooked through.
7
Add the vegetables and the halloumi cheese 2-3 minutes before end of cooking time and cook until charred with lines.
8
Spoon the remaining pesto over the houmous and serve with the burgers, vegetables and cheese.
9
Accompany with your favourite burger ingredients, such ad beefsteak or plum tomatoes, olives and rocket leaves.
10
lay two.anchovy filets crossed over between cheese and vegetable (optional)

737

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 courgette ( zucchini ), 1 small aubergine (eggplant), 9 oz block halloumi cheese cut into 8 slices, 1 finely grated rind and juice of lemon, and more.

Yes, *ari*/sig lamb burger with pesto and halloumi and anchovy falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

ari/sig lamb burger with pesto and halloumi and anchovy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions