If you are burger lover and like to experiment with different meats and recipes then you’ll love this. The feta doesn’t melt but softens and provides that ‘je ne sais quoi’.
Ingredients – serves 4 people:
450g Lamb Mince
1/2 Onion – Finely chopped and sautéed (leave them to cool down)
1 – 1& 1/2 tsp of Ground cumin
1/2 – 1 tsp of Ground Coriander
Medium bunch of fresh Coriander – chopped and including the stalks
2/3 x Garlic cloves – crushed
1 x Egg – whisked slightly
Breadcrumbs – Approx 3/4 slices worth
Flat Bread or Buns
Paprika – As much as you like
Cayenne – As much as you like
Dried Majoram and Oregano – Approx 1/2 tsp of each
Mint Yoghurt Dip
Natural or Greek Yoghurt – Approx 5 tablespoons
Small bunch of fresh Mint chopped
Splash of red wine vinegar
Mayo – 3 tablespoons
Cayenne – as much as you can take
Paprika – 1/2 tsp
Lemon juice – 1/2 tsp
Preheat oven to Gas mark 5, 190 degrees
Cut Feta into small chunks and set aside.
Mix Lamb, onions, cumin, ground coriander, fresh coriander, garlic, seasoning. Add 3/4 of the egg and breadcrumbs and combine – if you feel you need more add the rest of the egg and breadcrumbs.
Divide into 4 portions, take 3/4 of each portion and make a dent in the middle, with the remaining 1/4 into a ‘lid’.
Place the feta square in the middle. Place the ‘lid’ over the top and squish together to make a burger shape.
Put the burgers in the oven with about 20 minutes to go till the wedges are cooked or grill for around 7 minutes each side
I don’t boil potatoes before I make chips or wedges. I feel you don’t necessarily need too, but do so if you wish. I just cut into wedge shapes and chuck in a bowl. Throw on some olive oil and the rest of the ingredients then shake to coat all the wedges. Put on a baking tray and into the oven for about 40/45 mins
Mix all the ingredients for the yoghurt and mayo dip (not together of course!)
Use what ever flat bread/buns that you wish. I think these Thins by Warburtons go rather well, I toast them and add some salad.