Tune in to tomorrow at AEDT to watch teaching Kochie and Sam the secret to making this juicy harissa lamb, crispy carrot and haloumi burger for Australia Day. Find the recipe in our new Summer issue or online (link in bio).
Where’s the beef? Who cares? This lamb burger comes from Karen Weinberg, a chef at Field Farm who also sells at Union Square Greenmarket. It's dressed in a mint-garlic yogurt sauce, and is fresher and far more flavorful than most beef burgers around.
Lamb and Goat Cheese Burgers with Cabernet Barbecue Sauce