Cut a few slices of onion and reserve for serving, then finely chop the rest. Tip the lamb into a bowl and add the chopped onion, harissa, Feta, 2 tablespoons mint, a little salt (as the Feta is quite salty) and plenty of black pepper. Mix together well. Divide in half and roll each portion into a ball, then flatten into a burger shape.
2
Heat a lightly oiled griddle pan or frying pan and cook the burgers for 5–7 minutes on each side until cooked through.
Meanwhile, make tzatziki in a small bowl: mix the cucumber with the Greek yogurt and remaining mint and a little salt and pepper.
3
To serve, place some lettuce on the bottom half of each bap, top with a little torn mint, the burger, then some tzatziki and the reserved sliced onion and the top of the bap.
Cook’s Tips
If you prefer, you can grill the burgers for 10-12 minutes on each side. Buy a 500g pack of minced lamb and freeze half.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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