• 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


  • 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


  • 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.

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