Go on, treat yourself

Serves 4, Prep 15 mins, Cook 8 mins

600g lamb mince 1 small red onion, finely chopped 1/ cup green olive tapenade

3 1/ cup thinly sliced fresh mint

3 ¼ cup dried breadcrumbs 1 egg, lightly beaten 1 tsp dried oregano leaves Salt and pepper, to taste 2 tblsps olive oil 225g block haloumi,

cut into 8 slices

4 round Turkish rolls, split, toasted Beetroot dip, lettuce leaves, sliced tomato, sliced red onion, cucumber ribbons and sweet potato crisps, to serve

1 Combine lamb, onion, tapenade, mint, breadcrumbs, egg and oregano in a bowl. Season with salt and pepper. Mix well. Divide into four equal portions. Shape portions into patties about 10cm in diameter. 2 Heat half the oil in a large, non-stick frying pan over a medium heat. Add patties. Cook for about 4 minutes on each side, or until browned and cooked through. Remove. 3 Meanwhile, heat remaining oil in a medium, non-stick frying pan over a medium to high heat. Add the haloumi and cook for about 1 to 2 minutes each side, or until golden. Remove. Drain on absorbent kitchen paper. 4 To assemble, spread base of rolls with dip. Arrange lettuce, tomato, onion, patties, haloumi and cucumber over top. Replace roll tops. 5 Serve burgers with sweet potato crisps.