This recipe is for succulent lamb burgers with a Greek twist. Bursting with the flavours of paprika, cumin, lemon and feta which will go well with a cucumber, tomato and olive salsa. The recipe will work well on the BBQ or under the grill.

The quantities below will make good sized burgers for 4 people.  Allow about 10 minutes for preparation and 15 minutes for the cooking.

Ingredients For Lamb and Feta Burger

500g  Lamb mince from Morley Butchers
1 Large garlic clove finely chopped
½tsp ground paprika
1tsp ground allspice
½tsp cumin powder
small handful of freshly chopped flat-leaf parsley or coriander
Grated zest of 1 lemon
125g Feta cheese, roughly crumbled
Salt and freshly ground black pepper

For the cucumber salsa

¼ cucumber, peeled and diced
2 ripe plum tomatoes, finely chopped
1 small red onion, peeled and finely chopped
50g black olives, drained and cut in half
30ml/2tbsp freshly chopped flat-leaf parsley
30ml/2tbsp freshly chopped mint
30-45ml/2-3tbsp olive oil
10ml/2tsp lemon juice

Cooking Method For Lamb and Feta Burgers

If you are cooking outside on charcoal remember to light them early so the are hot (white all over) and ready when you want to start grilling.

First mix all the burger ingredients together in a large bowl.

Then shape the mixture into 4 burgers patties, they should be about 10 cm across. It is often easier to do this if you dampen you hands first with some warm water.

Put the burgers to one side cover and chill them for 20 minutes.  This will allow them to firm up.

While that is happening mix together the cucumber salsa ingredient and set aside.

Cook the lamb and feta burgers under a preheated moderate grill or barbecue for 6-8 minutes on each side until thoroughly cooked and any meat juices run clear.

Serve on a chunky slice of sourdough bread with some salad leaves and the salsa.

This lamb burger recipe and image comes from Simply Beef & Lamb pay them a visit for more meaty recipes