What you’ll need


• 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


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.
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