Greek lamb burger topped with olive and tomato chutney and feta cheese


Serves 4

Chef Mariza de Jager

Tomato Chutney

  • 4 red onions, sliced
  • 3 cups mixed tomatoes, quartered
  • ½ cup green olives, chopped
  • 1 long red chilli, seeded and chopped
  • 5cm piece ginger, grated
  • 8 curry leaves
  • zest of 2 lemons
  • ½ cup red wine vinegar
  • ¾ cup brown sugar


Combine all ingredients in a large saucepan and set over a low heat. Bring gently to a simmer, then increase heat to medium. Cook for 45 minutes, stirring frequently, until the mixture is thickened.

Lamb Burger

  • 500g lamb mince
  • 1 garlic clove
  • ½ red onion, finely chopped
  • 10g flat leaf parsley, finely chopped
  • 10g oregano, finely chopped
  • 10g basil leaves, finely chopped
  • 10g mint leaves, finely chopped
  • 1 egg, lightly beaten
  • 30g breadcrumbs
  • salt and pepper
  • 4 burger rolls, cut in half
  • fresh salad leaves, washed and dried


  1. Combine all the ingredients except burger rolls and salad leaves in a large bowl.
  2. Mix through with hands and shape in equal-sized patties.
  3. Heat oil in frying pan on medium heat. When hot, fry patties for 4-5 minutes on each side.
  4. Brush each roll with oil and lightly toast in pan.
  5. To assemble, place salad leaves on the bottom halve of toasted buns. Top with patty, tomato & olive chutney and crumbled feta.

Serve with sweet potato fries and a glass of DUKE Merlot.