Recipe: a luscious lamb burger from Peter Gordon

Today I’ve got a great combination for you: a delicious recipe for a lamb burger from one of my favourite chefs ever.

Peter Gordon was born in New Zealand and is often credited as the ‘godfather’ of fusion cuisine. He was the Executive Chef at The Sugar Club in Soho in the 90s, probably my first real restaurant revelation, where every dish elicited gasps of delight from our table. I remember the night so clearly and how astounded I was at this genius cooking.

He now has restaurants in London and Auckland as well as having recently released a cook book called Peter Gordon Everyday. Think I’m going to have to get my hands on that, so watch this space.

In the meantime try out this delicious burger recipe.

New Zealand lamb burger


Serves 4

 500g New Zealand lamb mince

2 tbsps tomato sauce

2 tsps Worcestershire or any other brown sauce

1 spring onion, thinly sliced

12 mint leaves, shredded

1 avocado

¼ tsp finely grated lime zest

2 tsps lime juice

2 heaped tbsps mayonnaise

1 tsp mustard

50g feta cheese, crumbled

2 beefsteak tomatoes, thinly sliced

1 teaspoon extra virgin olive oil

4 burger buns, split open

1 butter lettuce, leaves separated

Use your hands (or a food mixer – not a food processor) and combine the lamb mince, tomato sauce, brown sauce, spring onions and ½ the mint leaves

Divide into 4 portions then roll out and flatten to around 1cm thick patties

Place on a tray in the fridge to firm up for anywhere between 2 hours and overnight

Remove the flesh from the avocado and mash with the lime zest and juice, then mix in the mayonnaise, mustard and lastly the feta

Mix the remaining mint leaves with the tomatoes and olive oil and season with black pepper and sea salt

Cook the patties over medium heat on the bbq until done to your liking then remove and rest in a warm place for 5 minutes while you assemble the burgers

Toast the buns on the cut side and sit the lettuce on

Drain excess juice from the tomatoes and place these on

Sit the cooked patties on top then spoon on the avocado mixture

Gently press the tops on

 For more information about New Zealand Lamb and loads of recipe ideas go to

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