Lamb burgers with feta by Lotte Duncan
Ingredients to make 6 burgers
For the burgers:
900g minced lamb
4 garlic cloves, crushed
3 tablespoons chopped fresh mint
1 teaspoon dried thyme
75g pitted black olives, chopped
2 tablespoons tomato purée
50g feta cheese, cut into 6 pieces
Salt and freshly ground black pepper
For the salad:
1 cucumber, peeled and thinly sliced
4 tomatoes, diced
1 red onion, chopped
110g pitted black olives
Half a teaspoon dried thyme
3 tablespoons olive oil
1 tablespoon cider vinegar
1 teaspoon clear honey
1 garlic clove, halved
6 thick slices of rustic bread
Olive oil, for drizzling and cooking
2 heaped tablespoons mayonnaise
Put all the ingredients for the burgers, apart from the feta, in a mixing bowl and bring together. Mix well.
Divide the mixture into 6 equal portions. Take one portion into your hand and roll it into a ball. Flatten it out, put a piece of the feta in the middle and then draw the meat up around it. Make sure the cheese is secure within the meat. Repeat with the other 5 burgers and then place in the fridge for 10 minutes.
In the meantime, make the salad by mixing the cucumber, tomatoes, red onion, olives and dried thyme together in a large bowl and season with black pepper. Blend the olive oil, vinegar and honey together and pour over the salad.
Rub the halved garlic cloves over each slice of bread and sprinkle with a little olive oil. Heat a griddle pan over a medium heat and cook the bread on both sides until brown.
Add 1 teaspoon of oil to the griddle pan and cook the burgers, for about 8–10 minutes on each side. Stick a knife in the middle and if it comes out hot, they are cooked through. If not, continue to cook until they are.
To serve, spread the mayonnaise on the toasted bread, top with a burger and then spoon over some of the salad – serve the rest on the side.
From 'Lotte's Country Kitchen' by Lotte Duncan (Absolute Press, £20)