Lamb Burger with Tzatziki & Good Greek Salad

June 29

Lamb is one of the most underrated Summer meats and is perfect for BBQ feasts. Here it makes a delightfully different burger option and served with a Greek salad and some tzatziki you’ll be dreaming of a sun chair beside the Adriatic sea!

Serves 4
10

Method

1. For the tzatziki, mix all the ingredients in a bowl, season to taste, cover and set aside.
2. Place all the ingredients for the salad in a bowl and toss together until well combined. Season the salad with a little salt and pepper.
3. For the burgers, mix the minced lamb, garlic and dried oregano and season generously with sea salt and ground black pepper. Using your hands form 4 large firm balls of the meat and set aside on a plate.
4. Place a large frying pan over a high heat and using a spatula or a fish slice, press each ball down firmly onto the pan creating a rough pressed burger. (If the minced lamb isn’t particularly fatty add a tablespoon of oil to the pan before frying)
5. Fry for 3 minutes either side or until the burgers are medium and cooked through.
6. While the lamb is cooking, heat a large griddle pan over a medium high heat.
7. When it has come up to temperature, add the halloumi slices and cook for a minute either side until charred, taking care as they will be very soft.
8. Assemble the burger with a slice of halloumi, baby gem lettuce, dollops of tzatziki, and the salad served on the side.

500g minced lamb

2 cloves garlic, finely grated

2 tsp dried oregano

Sea salt and ground black pepper

Baby gem lettuce leaves, to serve

4 Potato buns, toasted, to serve

200g halloumi, sliced in 4

For the tzatziki:

1/2 cucumber, halved lengthways, seeds scooped out and sliced

1 large garlic clove, finely grated

250g greek yoghurt

A small handful of dill, finely chopped

Juice of ½ lemon

1-2 tbsp extra virgin olive oil

For the salad:

1/2 cucumber, halved lengthways, seeds scooped out and sliced

250g cherry tomatoes, halved

1⁄2 red onion, thinly sliced

200g green and black olives, pitted

1 tbsp red wine vinegar

3 tbsp extra-virgin olive oil