Recipe for homemade Lamb and Feta Burgers with yoghurt and mint pesto

600 g boneless leg of lamb, minced (ask your butcher to do that for you)
2 rounds (about 80g) of feta cheese, crumbled
1 teaspoon salt
1/2 teaspoon ground black pepper
1 punnet fresh mint
1 punnet fresh parsley
50 g cashew nuts
60 ml (1/4 cup) extra virgin olive oil, plus more for frying
salt & pepper
4 round soft hamburger rolls, buttered and toasted in a pan
double cream yoghurt (the thickest you can find)
a handful of watercress
finely sliced cucumber

How to
Mix the lamb mince, crumbled feta, salt & pepper in a mixing bowl – using clean hands works best. Divide the mixture into 4 balls, then flatten them carefully, shaping the edges to form a round disk. Always make the pattie a bit wider and thinner than the end product that you have in mind, because they shrink back to a thicker, smaller pattie in the pan. Set aside.

For the pesto: in a food processor, add the mint, parsley, cashews and olive oil. Season with salt & pepper, then process to a course paste. Scoop into a smaller serving bowl and set aside.

In a non-stick pan, heat some olive oil over moderately high heat, then fry the patties about 3-4 minutes a side, taking care when you flip them over because the feta tends to stick (use a spatula). You are looking for a crisp outer layer and a juicy center. I prefer my center to still be pink. Remove from the heat and transfer to a plate to rest.

To assemble the burgers: Place the bottom half of a toasted bun on a plate, then add the watercress, burger pattie, some yoghurt, some pesto, some cucumber and then the top half of the bun. Enjoy!

Recipe courtesy of The Food Fox. Visit the blog for more delicious recipes. Recipe copyright – Ilse van der Merwe. Photo copyright – Tasha Seccombe.

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