The Dinner Planner

Weekly Meal Plan – Summer Week 1, 2021

Vietnamese Cabbage Salad / Sticky Mango Pork Traybake / Lamb Burgers / Chorizo Crumbed Fish


Lamb and Haloumi Burgers

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Servings 4


  • 500 grams lamb mince
  • ½ cup breadcrumbs
  • 1 egg
  • 1 tsp dijon mustard
  • 4 tbsp mint - roughly chopped. Half for the burgers and half for the salad
  • 1 packet haloumi - sliced
  • 1 lebenese cucumber - thinly sliced
  • 1 punnet cherry tomatoes - thinly sliced
  • 60 grams baby spinach
  • 1 tbsp capers - chopped
  • 1 lime - juiced
  • 1 tsp sugar
  • 1 tbsp olive oil
  • aoli
  • 4 bread rolls - sourdough, brioche, turkish


  • Preheat the oven to 180°C.
  • Combine mince, breadcrumbs, egg, mustard and mint in a bowl and season. Mix well, then shape into equal patties. Cover and chill for 10 minutes.
  • Meanwhile, place cucumber, tomatoes fresh mint, lime juice, capers, sugar and 1 tablespoon oil in a bowl and toss to combine. Set aside.
  • .Heat remaining 2 tablespoons oil in a large frypan over medium-high heat. Cook patties for 2-3 minutes each side until browned.
  • Transfer to a baking tray and bake for 15 minutes until just cooked through. Alternatively, cook on the BBQ till cooked through. Pop the buns in the oven for the last couple of minutes to warm through.
  • While the patties are cooking, using the same pan you browned the burgers in, cook the haloumi for 3 minutes each side (or until golden and crispy).
  • To serve, spread aioli on the base of each roll. Top with a patty, haloumi, spinach and salad. Season and replace tops. Enjoy!

Tips and Variations

Vegetarian - Replace the lamb patties with a large field mushroom, tossed in a little garlic, dijon and olive oil and pan fried until cooked through. 

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