Minted lamb and feta burgers

Minted lamb feta burger

Taking further inspiration from my recent trip to Turkey, I’ve gone a bit gaga for lamb. Lamb is one of those meats that needs very little done to it, simply grilled with a squeeze of lemon juice, gives you a meal fit for a king. If however, you want to play around with another classic flavour match, these burgers are a winner. The mint that is mixed through the burger really brings out the delicate sweetness of the meat, and paired with the salty and tangy dressing, the flavour smacks you square in the  (lamb) chops. Hehe

If burgers aren’t your thing, the mixture would also make absolutely delicious meatballs, or pushing the boat out – meatloaf!? Ok, I might have crossed the line there but it has got me thinking.



1 tbsp olive oil

1/2 red onion, finely diced

500g lamb mince

2 tbsps mint sauce

2 tbsps flat leaf parsley, chopped

4 burger rolls

1 baby gem lettuce, to serve

thinly sliced red onion, to serve

salt and pepper

Feta and mint dressing

150g feta cheese, crumbled

4 tbsps greek yoghurt

1 tbsp mint sauce


In a mixing bowl, combine the lamb mince, mint sauce, chopped flat leaf parsley and finely diced red onion, then season with salt and pepper. Mix well with your hands to combine all of the ingredients. Split the mixture into 4 and shape into burger patties. Heat the olive oil in a large frying pan and arrange the burgers evenly. Pan fry for 10-12 minutes, turning every couple of minutes until the burgers are cooked through.

To make the feta and mint dressing, combine the mint sauce and greek yoghurt in a small bowl and crumble in the feta and gently combine.

To assemble the burgers, split the burger rolls in half (toasting if you wish), add one of your lamb burgers and top with baby iceberg lettuce, thinly sliced red onion and a heaped spoonful of the feta and mint dressing.

Makes 4 burgers


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