Lamb and Feta Burger

Ingredients

• 700 g lamb mince, not too lean
• 120 g feta, crumbled
• 2 tsp ground cumin
• 2 tsp dried oregano
• 2 garlic cloves, crushed
• 150 g Greek yoghurt
• a handful of mint, chopped
• juice of 1/2 lemon
• 4 burger buns
• 1 red onion, sliced thin
• 2 tomatoes, sliced

Method

1. Mix, but barely

   Combine the lamb, feta, cumin, oregano, garlic and plenty of salt with your fingertips until only just mixed. Worked hard, mince goes springy and the burger turns bouncy rather than tender.

2. Shape with a dimple

   Form four patties wider than the buns and press a dimple into the centre of each. Burgers swell in the middle as they cook; the dimple is what stops them turning into domes.

3. Make the mint yoghurt

   Stir the yoghurt with the mint, lemon juice and salt. Lamb is fatty and this needs to be sharp enough to cut through it.

4. Cook hot, turn once

   Grill or fry over a high heat for about 4 minutes a side. Lamb is best a little pink in the middle, and the feta pockets will have gone molten.

   8 min

5. Rest and build

   Rest the patties for 3 minutes, then build in toasted buns with the yoghurt, onion and tomato. Resting stops the juices flooding the bun the moment you bite.

   3 min