A spoonful of Black Olive Tapenade gives a Mediterranean twist to an old favourite, and makes an interesting diversion from lamb’s usual burger bedfellow, mint. Perfect for lunch, dinner or a late night snack.

Ingredients

250g minced lamb (20% fat)

35g toasted pine nuts

45g Black Olive Tapenade, plus 1 tbsp for the ciabatta rolls

15g flatleaf parsley

Toasted ciabatta rolls, to serve

Salt and black pepper

Cornicabra Extra Virgin Olive Oil for cooking.

Ingredients

250g minced lamb (20% fat)

35g toasted pine nuts

45g Black Olive Tapenade, plus 1 tbsp for the ciabatta rolls

15g flatleaf parsley

Toasted ciabatta rolls, to serve

Salt and black pepper

Cornicabra Extra Virgin Olive Oil for cooking.

1

Mix the mince, pine nuts, 45g tapenade, parsley and freshly ground black pepper in a bowl; use your hands to thoroughly mix everything to a paste. Divide the mix in half and shape into two large burgers, about 4cm thick.

 

2

Heat the oil in a frying pan over a medium-high heat and fry the burgers for 7 minutes on each side, or until cooked through. Meanwhile heat the ciabatta rolls in the oven until warmed through.

 

3

Split the ciabatta rolls in half, spread with the remaining tapenade (or tapenade mayonnaise) then top with the burgers, and salad if using.

Serve.

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