Feta Stuffed Lamb Burger

Ingredients:
 Makes 4 burgers

Tzatziki:

— 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

Lamb Burgers:

— 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

To Serve:

— 4 burger rolls

— large handful of baby spinach

— reserved onions rings (from above)

Directions:
 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.

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SOURCE: Brit + Co, Nicky Corbishley