lamb and feta burgers

Lindsey Bareham

These burgers have a whiff of the Middle Eastern about them, made with minced lamb with chopped mint and parsley, a hint of cumin and crumble of feta cheese. I like them slightly smaller and plumper than your average burger and to stuff them in toasted pitta bread with shredded crisp lettuce, a few slices of cucumber and mint leaves, a dollop of Greek yoghurt, and a wedge of lemon to squeeze over the top.

serves 4, prep 20 min, cook 15 min

6 spring onions
generous handful of mint leaves
handful of flat leaf parsley leaves
400g minced lamb
100g Greek feta cheese
2 tbsp olive oil
½ (half) tsp cumin
1 egg yolk (optional)

Trim, finely slice then chop the spring onions. Chop the mint and parsley together. Add spring onions and herbs to a mixing bowl. Crumble the lamb and then the feta cheese over the top and season with cumin, ½ tsp of salt and generous grating of black pepper. Add 1 tablespoon of the oil. Use you hands to mulch everything together. The mixture should be firm and cohesive and all the ingredients evenly distributed. If you think the mixture isn’t holding together sufficiently, add the egg yolk and mulch some more.

Rinse your hands (wet hands avoid the mixture sticking) and form into small, plump burgers, reckoning on making 12. Smear them lightly with remaining oil. Chill, covered, until required and cook over white ash stage bbq coals. If using a griddle, get it very hot (allow a couple of minutes). Either way, cook for 5 min before turning, cooking both sides twice or until done to your liking.