Lamb Burgers with Feta PDO and Tomato
Juicy lamb mince burgers are stuffed into warm pita pockets with salad, mint and a good dollop of yoghurt.
- 2 tablespoons olive oil, plus extra for frying
- 1 tablespoon lemon juice
- 1 cup mint leaves
- 500g lamb mince
- 4 tablespoons ready-made olive tapenade
- 200g Feta PDO, cut into 8 thin slices
- 2 vine-ripened tomatoes, sliced
- 100g rocket
- 1/2 telegraph cucumber, cut into wedges
- 4 rounds pita bread, warmed
Thick yogurt, to serve
1.To make the dressing, mix together oil and lemon juice, season and set aside.
2.For the burgers, chop half the mint and mix in a bowl with the lamb and tapenade. Don’t season, as tapenade will be salty. Form 8 small burgers.
3.Heat oil in a fry pan, add the burgers and cook over medium to high heat for 2-3 minutes on each side (in batches if necessary). Remove, then top each burger with a slice of Feta PDO, a slice of tomato and a mint leaf. Repeat and secure with a toothpick if necessary.
4.In a bowl, toss rocket, cucumber and remaining mint together with half the dressing. Place some warm pita on each plate, sit a burger stack on top and salad on the side.
5.Drizzle with remaining dressing and serve with a dollop of yoghurt. Season with cracked black pepper.