Lamb

Lamb burgers with feta, mint and yoghurt dressing

Name: Lamb burgers with feta, mint and yoghurt dressing recipe
Yield: 4
Ingredients: 200g Greek feta; 1 cup (250g) Greek yoghurt; 1/2 bunch mint leaves; 1 tbs olive oil, plus extra for brushing; 1 punnet cherry tomatoes, quartered; 2.00 tbs red wine vinegar; 1 tsp sugar; 4 crusty buns (preferably sourdough), cut in half; 2 Lebanese cucumbers, sliced into long ribbons with a peeler; 1/4 bunch basil leaves; 500g lamb mince; 1 large garlic clove; 1/2 red onion, finely chopped; 1/4 bunch flat-leaf parsley, finely chopped; 1 heaped tsp dried Greek oregano; 1 egg, lightly beaten; 1/2 cup (30g) fresh breadcrumbs; Salt flakes & freshly ground black pepper

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Lamb burger with feta, mint and yoghurt dressing

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by Matt Preston

delicious. senior editor

Jan 29, 2020

These Greek-inspired lamb burgers are perfect for a summer barbecue, entertaining friends, or a casual family dinner.

200g Greek feta
1 cup (250g) Greek yoghurt
1/2 bunch mint leaves
1 tbs olive oil, plus extra for brushing
1 punnet cherry tomatoes, quartered
1 tbs red wine vinegar
1 tbs red wine vinegar
1 tsp sugar
4 crusty buns (preferably sourdough), cut in half
2 Lebanese cucumbers, sliced into long ribbons with a peeler
1/4 bunch basil leaves

Patties

500g lamb mince
1 large garlic clove
1/2 red onion, finely chopped
1/4 bunch flat-leaf parsley, finely chopped
1 heaped tsp dried Greek oregano
1 egg, lightly beaten
1/2 cup (30g) fresh breadcrumbs
Salt flakes & freshly ground black pepper

Method

1.

For the dressing, blitz the feta, yoghurt and mint in a food processor until smooth and place in the fridge to thicken up a bit. This can be done ahead of time.
2.

For the patties, combine all the ingredients in a large bowl, then shape into 4 equal-sized patties.
3.

Heat the oil a frying pan on medium heat. When hot, fry the patties for 4–5 minutes on each side. Or quickly brown them and then cook them in a preheated 190°C oven for 10 minutes.
4.

Toss the tomatoes in a bowl with the red wine vinegar and sugar and set aside for 10 minutes. Drain the vinegar before you use them.
5.

Brush each bun half with oil and lightly toast in the oven or on or under the grill.
6.

To assemble, place cucumber and some basil leaves on the bottom halves of the toasted buns. Then top with the lamb patty, feta dressing and a spoonful of the tomatoes. Top with bun and compress so the burger’s juices, the dressing and the tomato intermingle with the basil.