Greek recipe for 4 - 8 people, takes only 15 mins; recipe has lamb, ground coriander, cumin seed, red chilli, parsley, rosemary, worcestershire sauce, egg, feta cheese, sunflower oil, natural yogurt and mint.
Lamb & feta burgers with minty yogurt
Course: Greek
Servings
4 - 8
servings
Prep time
20 mins
Ingredients
- Red Chilli: 1 red chilli, deseeded and finely chopped
- Egg: 1 egg, lightly beaten with a fork
- Natural Yogurt: 200ml natural yogurt
- Mint: small bunch mint, leaves chopped
- Feta Cheese: 100g feta cheese, cut into 16 cubes
- Parsley: handful parsley, chopped
- Sunflower Oil: 1 tbsp sunflower oil
- Rosemary: 2 rosemary sprigs, leaves stripped and chopped
- Cumin Seed: 2 tsp cumin seeds
- Lamb: 500g lamb mince
- Worcestershire Sauce: good splash Worcestershire sauce
- Ground Coriander: 2 tsp ground coriander
Directions
- First make the dip by mixing together the yogurt and mint with a little seasoning, then chill until ready to serve.
- Tip the lamb mince into a big bowl with the spices, chilli, herbs, Worcestershire sauce and egg. Season, then get your hands in and mix well. Divide the mixture into 16. Shape into burgers, pushing a cube of cheese into the centre of each and sealing in. Chill until just before your guests arrive.
- Heat oven to 200C/fan 180C/gas 6 and heat the oil in a frying pan. Fry the burgers for 1-2 mins until brown on each side, then transfer to a baking tray. Put in the oven for 5-10 mins until cooked through and piping hot. Pile onto a big plate and serve with the dip on the side.
