King Valley Lamb Burger with Red Onion and Feta with Garlic and Mint Aioli.

Ingredients

• Mince Pattie
• 500g Lamb Mince
• 1 Egg
• ½ red Onion – Finely Diced
• 2 cloves of crushed garlic
• ¾ Cup of Breadcrumbs
• 1 tsp cumin
• 1 tsp ground coriander
• Pinch Salt

Aioli

• 2 garlic cloves
• 2 egg yolks
• 1 cup of Olive Oil
• 1 tbsp Lemon Juice
• 1 tsp finely chopped mint leaves
• 1/2 tsp salt

Method

• Combine all ingredients for Mince Pattie in a bowl. Using a wooden spoon (or your hands) mix well, making sure all ingredients are evenly spread through mixture.
• Roll mince mixture into balls approx. 7cm in diameter and pat flat. Pattie should be approx. 3 cm thick
• Set aside
• Using a Stick Blender or Food Processor process Egg Yolks, Salt and Garlic together
• Whilst processing slowly add olive oil in a steady stream.
• Transfer Aioli mixture to a bowl and stir in lemon juice and mint leaves. If consistency is too thick, add water to yield desired consistency.
• Heat a BBQ grill to medium heat.
• Brush Lamb Pattie with olive oil (optional)
• Cook lamb Pattie until well done.
• Serve on a Bun with a Dollop or Two of Aioli, Sliced Tomato and your preference of trimmed spinach leaves or mesclun.