Succulent lamb burgers with a greek twist. Bursting with summer flavours of paprika, cumin, lemon and feta served with cucumber, tomato, olive salsa.
Prep Time: 10 mins
Cook Time: 16 minutes
Serves: 4 people
Ingredients
450g lean lamb mince
1 garlic clove, peeled and finely chopped
¼ teaspoon ground paprika
1 teaspoon ground allspice
½ teaspoon ground cumin
3-4 tablespoons freshly chopped flat-leaf parsley or coriander
Grated zest of 1 lemon
125g Feta cheese, roughly crumbled
For the Cucumber salsa:
¼ cucumber, peeled and diced
2 ripe plum tomatoes, finely chopped
1 small red onion, peeled and finely chopped
50g black olives, drained and cut in half
2 tablespoons freshly chopped flat-leaf parsley
2 tablespoons freshly chopped mint
2-3 tablespoons olive oil
2 teaspoons lemon juice
Sourdough bread slices, or similar to serve
Salad leaves, to serve
Method
In a large bowl mix all the burger ingredients together.
Using slightly damp hands shape the mixture into 4 x 9cm burgers. If time allows cover and chill for 20 minutes. Meanwhile mix the cucumber salsa ingredients together and set aside.
Cook the burgers under a preheated moderate grill or barbecue for 6-8 minutes on each side until thoroughly cooked and any meat juices run clear.
Serve with the sourdough bread or similar, salad leaves and salsa, or a selection of relishes.