Suzanne Foster's Lamb Burgers with Feta and Mint
Here is a quick and tasty recipe to add to your spring/summer repertoire. It satisfies both big and little palates - which seems to be an impossible feat some days! ~Suzanne
* 500g ground lamb
* 1 clove garlic, minced
* 1/2 red onion, finely diced
* 1/2 cup feta (cow or goat)
* small handful fresh mint, chopped (approximately 2 tablespoons)
* 1/2 teaspoon Maldon or flaky sea salt
* thick mini pitas or larger pitas, cut into wedges, or brioche buns
* Roma tomatoes, sliced
* Quick Tzatziki sauce for dipping (optional)
+ 1 cup thick and plain yogurt
+ 1/4 cup English cucumber: peeled, finely chopped, and well-drained (squeeze with your hands to get the moisture out and dry with paper towels)
+ 1/2 clove garlic, minced
+ 1 tablespoon fresh dill, chopped
+ Squeeze of lemon juice
+ flaky sea salt, to taste
Using wet hands, combine the ground lamb, garlic, red onion, feta, mint and salt until just mixed. Shape into 4 patties and make a thumb print in the centre. (Alternatively, shape into 10 patties. Kids seem to enjoy little burgers - they are easier to eat and there is less wasted on the plate. This size is great as an appetizer too!)
Barbecue to your liking. I usually do 4 - 5 minutes per side. Try not to overcook! You could also use a frying pan with a little vegetable or coconut oil. If you do it this way, fry for 3 - 4 minutes per side - again to your liking.
Warm or lightly grill the pita bread and/or brioche buns. Serve with sliced Roma tomatoes and tzatziki sauce.
To make tzatziki sauce, mix all of the sauce ingredients in a medium bowl. Cover and refrigerate until ready to use. It's even better the next day.
Suzanne Foster is a physiotherapist at West Fourth Physio.