Spiced Lamb Burgers with Caramelized Onions & Halloumi Cheese – Meeta K Wolff

Meeta K Wollf's Spiced Lamb Burgers with Caramelised Onions & Halloumi Cheese

Meeta K Wollf’s Spiced Lamb Burgers
with Caramelised Onions & Halloumi Cheese

Meeta K Wolff is a friend who lives in Weimar in Germany with her husband and son.  She is a recipe developer, food photographer, has a fabulous website ‘What’s for lunch, honey?’ which is filled with fabulous foods from her Indian background and many of her own devising.  I am so honoured that she allow me to use her recipes to match with our wonderful wines.

Preparation time 30 minutes
Total time 1.5 hours

1 kg minced lamb
2 garlic cloves, crushed
1 medium red onion, finely chopped
1 teaspoon coriander seeds, crushed
1 teaspoon cumin seeds crushed
1/4 teaspoon cinnamon powder
Sea salt and freshly ground black pepper
4 tablespoons olive oil
4 burger buns, to serve
200 g halloumi cheese, sliced
3 large red onions, sliced
2 tablespoons brown sugar
1 tablespoon balsamic vinegar

Place the minced lamb in a large mixing bowl and add the garlic, onion, crushed coriander, cinnamon and cumin. Season well with salt and pepper and mix all the ingredients using your hand until combined.

Divide into 8 portions and shape the mixture into burgers. If you want to check the flavor, fry a small burger in a drop of oil before shaping the rest and, if necessary, add extra flavorings or seasoning.

Place the burgers on a tray and cover with cling-film. Allow them to relax for at least 30 minutes in the fridge.

You can either heat up a skillet and fry the burgers on each side in a little olive oil for 5-8 minutes or heat up the barbecue and cook them for 5-8 minutes over medium-hot coals. To prevent the burgers from sticking, brush with a little oil before barbecuing them.

In the same way fry the halloumi cheese on both sides until slightly brown.

For the caramelized onions, heat oil in a large frying pan over low heat. Add the onions and a good pinch of salt and cook gently for 15-20 minutes, stirring occasionally to prevent them from sticking to the bottom of the pan and burning.

When onions are softened and colored golden, add sugar and balsamic – this starts the caramelization process. Continue to cook onions over low heat for a further 5-10 minutes, stirring occasionally, until sticky and caramelized.

To assemble the burgers place lettuce, tomatoes and cucumber slices on one side of the bun. Place the lamb burger on the salad, a few caramelized onions and finally top with the cheese. Cover with the other half of the bun.

Note Use your favorite sauces or relishes to add additional flavor to the burgers.

Michael’s wine recommendation – CLICK HERE

Place in the Sun Merlot 2013

Place in the Sun Merlot 2013

Meeta K Wolff

Meeta K Wolff

Meeta – that’s my name given to me by my dad! I was born back in the summer of 1972, one beautiful day in Bombay, India. I studied Hotel Management, specializing in Marketing and Guest Relations. I trained in one of the finest luxury hotels of this world in Doha, Qatar. That is when a tiny spark for food was ignited in my soul.
I now have settled down in Germany, with my two men, Tom my husband and Soeren my adorable son.
Hotels are not a part of my life in Germany. After graduating I came to Germany and worked in an advertising firm, an architecture and design firm and a couple of software firms. Don’t ask how that came about – it just happened!
Now I am in Weimar and for the first time in my life I feel grounded at having found a great place to lay my hat. But my travelling feet continue to itch! Let’s see where life takes me.
I love photography, always have, but it was with the start of this blog that I discovered the world of Foodography. Since then the passion for photography I developed has taken a complete new angle and opened so many exciting doors. I try to capture shots that speak a thousand words, that makes one feel as if they were a part of the scene and experience the photo with their senses.

Click here for Meeta’s website.

February 4th, 2015|Categories: Recipes|Tags: , , |

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