Makes 4 burgers
— ½ of a large cucumber, peeled, sliced in half lengthways and deseeded
— 1 cup full-fat Greek yogurt
— 1 teaspoon white wine vinegar
— 1 teaspoon dried dill (or 1 tbsp chopped fresh dill)
— 1 small clove of garlic, peeled and minced
— ½ teaspoon sugar
— pinch of salt
— 5 ounces crumbled feta
— 1 heaped tablespoon chopped parsley
— 1 pound lamb mince
— 1 red onion — slice a few rings for topping off your burgers, finely chop the rest
— 2 heaped tablespoons panko breadcrumbs
— 1 egg
— 1 clove garlic, peeled and minced
— ½ teaspoon cumin
— ½ tablespoon Worcestershire sauce
— 1 ½ tablespoon olive oil
— pinch of salt and pepper
— 4 burger rolls
— large handful of baby spinach
— reserved onions rings (from above)
1. To make the tzatziki, coarsely grate your cucumber. Take the grated cucumber in clean hands, and squeeze out the juice into a bowl or over the sink.
2. Place the cucumber in a medium bowl. Mix in the remaining tzatziki ingredients. Add in more sugar and/or salt to taste. Cover and place in the fridge until it’s time to serve.
3. For the lamb burgers, mix feta and chopped parsley in a small bowl and set aside. Place the remaining ingredients in a large bowl and combine using your hands. Don’t over-mix, as this will make the burgers less tender.
4. Split into 4 equal portions and roll each portion into a ball. Use your thumb to make a large hole in the center of each ball.
5. Stuff the hole with a heaped tablespoon of the feta/parsley mix.
6. Seal the hole with your hands.
7. Gently pat the burger into a patty. Repeat with the remaining 3 burgers.
8. Grill each patty for 7-8 minutes, turning once during cooking. If cooking on a griddle, brush olive oil on the hot griddle and onto your burgers. Cook on medium-high for 8-10 minutes, turning once.
9. Let the patties rest for a minute or two. Serve on warm burger rolls with tzatziki, baby spinach and red onion.
SOURCE: Brit + Co, Nicky Corbishley