What you’ll need
Ingredients
• 500g extra lean minced lamb
• 30g crumbled feta cheese
• 50g chopped pitted olives
• 1 medium cucumber
• 100ml soured cream
• 100ml plain yoghurt
• 1 tbsp chopped parsley
• 1 tbsp chopped coriander
• 1 tsp ground cumin
• Salt and pepper to taste
The easy bit
Method
For the salsa:
- Peel, deseed and shred the cucumber. Combine the shredded cucumber in a bowl with the soured cream, yoghurt, parsley, coriander and cumin. Season with salt and pepper and mix well. Cover and chill in the fridge for at least 2 hours.
For the burgers:
- In a bowl, gently combine the lamb, feta and olives. Form the mixture into 3 patties about 2.5cm (1 inch) thick and season to taste with salt and pepper. Cover and chill in the fridge for at least 10 minutes.
- Barbeque the lamb burgers or cook them under a pre-heated grill for about 7-10 minutes on each side for medium rare or for longer if preferred. Serve the lamb burgers with a green salad and Creamy Cucumber Salsa.
