Greek-Style Lamb, Feta & Mint Burgers
4 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 500 g Lamb Mince
- 125 g Feta (crumbled)
- 1 tbsp Dried Mint
- 2 Garlic Cloves (finely chopped)
- Β½ Onion (finely chopped)
- 1 tsp Ground Cumin
- 1 tsp Ground Coriander
- ΒΌ tsp Salt
- ΒΌ tsp Black Pepper
- 1 Egg
- 4 Brioche Burger Buns (toasted)
- 4 tbsp Tzatziki
- 4 Lettuce Leaves
Method
- Place the lamb mince, crumbled feta cheese, dried mint, finely chopped onion and garlic, cumin, coriander, salt and pepper in a large mixing bowl and mix with a wooden spoon. Gradually add the egg (you may not need all of it) until the mixture starts to come together.
- Divide the mixture into 4 and shape them into burgers.
- Place the burgers on a baking tray (lined with non-stick baking paper) and make an indent with your thumb on the top of each burger (which will stop the burger from rising up too much in the middle). Refrigerate for at least 30 minutes (or up to 24 hours). This will help set the burgers so they don't fall apart when cooked.
- Preheat your BBQ, grill or air fryer and cook for 5-6 minutes per side until cooked through. Serve in toasted brioche burger buns with tzatziki and salad.