Name: Lamb & feta burgers with minty yogurt
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Makes 16
Cuisine: Middle Eastern
Ingredients: 500g lamb mince; 2 tsp ground coriander; 2 tsp cumin seeds; 1 red chilli deseeded and finely chopped; handful parsley chopped; 2 rosemary sprigs, leaves stripped and chopped; good splash Worcestershire sauce; 1 egg lightly beaten with a fork; 100g feta cheese cut into 16 cubes; 1 tbsp sunflower oil; 200ml natural yogurt; small bunch mint leaves chopped

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Lamb & feta burgers with minty yogurt

Lamb & feta burgers with minty yogurt

Laura and Jess Tilli

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Makes 16

Easy

Prep: 20 mins

Cook: 15 mins

A star rating of 4.6 out of 5.24 ratingsRate

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Delicately spiced morsels with a cooling yogurt dip - perfect party food

Freezable (Uncooked burgers can be frozen)

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Ingredients

Nutrition

Units:

MetricUS

500g lamb

mince
2 tsp ground coriander
2 tsp cumin seeds
1 red chilli

deseeded and finely chopped
handful parsley

chopped
2 rosemary

sprigs, leaves stripped and chopped
good splash Worcestershire sauce
1 egg

lightly beaten with a fork
100g feta cheese

cut into 16 cubes
1 tbsp sunflower oil

For the dip

200ml natural yogurt
small bunch mint

leaves chopped

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Nutrition: per canape

kcal100
fat7g
saturates3g
carbs1g
sugars0g
fibre0g
protein8g
salt0.33g

low

Method

step 1

First make the dip by mixing together the yogurt and mint with a little seasoning, then chill until ready to serve.
step 2

Tip the lamb mince into a big bowl with the spices, chilli, herbs, Worcestershire sauce and egg. Season, then get your hands in and mix well. Divide the mixture into 16. Shape into burgers, pushing a cube of cheese into the centre of each and sealing in. Chill until just before your guests arrive.
step 3

Heat oven to 200C/fan 180C/gas 6 and heat the oil in a frying pan. Fry the burgers for 1-2 mins until brown on each side, then transfer to a baking tray. Put in the oven for 5-10 mins until cooked through and piping hot. Pile onto a big plate and serve with the dip on the side.

Recipe from Good Food magazine, January 2009

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A star rating of 4.6 out of 5.24 ratings

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