These burgers are absolutely delicious and a slightly healthier version of your average beefburger with all the toppings! A great summery meal that is quick and easy to make and ideal for a BBQ. If you can’t get preserved lemons, use lemon zest instead. You will get a different result but still a very tasty one! I have started to stock preserved lemons here at the Cookery School so give me a shout if you are finding it difficult to find them or you could of course, make your own although you will need to make them about a month before you need them.
For the burgers:
450 g lamb mince
1 red onion
1 clove of garlic, finely chopped
2 tablespoon fresh oregano (use a teaspoon of dried if you don’t have fresh)
1 tablespoon fresh parsley
1 preserved lemon, finely chopped
1 teaspoon ground cumin
100g feta cheese, crumbled
1 egg, whisked lightly (to bind)
For the raita:
3 tablespoons Greek Yogurt
Fresh mint, finely chopped
½ a cucumber, seeds removed with a teaspoon & diced1 clove garlic, minced or chopped finely
Pitta breads & Rocket Leaves
Combine all the ingredients for the burgers in a bowl, keeping half of the egg back.
- Mix thoroughly and check the mix is wet enough to hold together and add more egg if necessary
- Season the mixture and cook a teaspoonful of it to taste
- Shape into patties and refrigerate if time allows as this helps to keep their shape
- Cook on a skillet or pan or best, on the BBQ!
- Cook for 5-8 mins on each side, checking the middle of one to ensure it is cooked through
- Leave to rest for 5 mins
- To make the raita, combine the yogurt, garlic, lemon juice and mint
- Cut the cucumber in half lengthways and remove the seeds with a teaspoon
- Chop the cucumber finely and add to the yogurt
- Taste and adjust seasoning
I love to serve these burgers in lightly toasted pitta bread as it is lighter than burger buns but please feel free to use what you like!
Place the burgers in the pitta breads and top with the raita and some rocket leaves. Dig in!