Lamb Burger with Tzatziki & Feta

Ingredients

• 600 g lamb mince
• 3 garlic cloves, minced
• salt and black pepper
• 1 small onion, grated
• 2 tsp ground cumin
• 1 tsp dried oregano
• 0.5 tsp ground cinnamon
• 0.5 tsp chilli flakes
• 1 tbsp olive oil
• 2 tbsp fresh mint, finely chopped
• 0.5 cucumber, grated, squeezed dry
• 1 garlic clove, crushed
• 200 g Greek yogurt
• 1 tbsp fresh dill, chopped
• 100 g feta cheese, crumbled
• sliced tomato, red onion, and lettuce, to serve
• 4 burger buns, toasted
• Dressed rocket salad with shaved parmesan, to serve
• Crusty ciabatta, to serve

Method

1. Make the tzatziki first so the flavours settle: stir the Greek yoghurt with the squeezed-dry cucumber, crushed garlic and chopped dill. Season with salt and pepper, then chill until needed.
2. Tip the lamb mince into a large bowl with the grated onion, minced garlic, cumin, oregano, cinnamon, chilli flakes and chopped mint. Season generously, then mix with your hands just until combined — don't overwork it or the patties go tough.
3. Divide into 4 equal balls and press into patties slightly wider than your buns (they shrink as they cook). Press a shallow dimple into the centre of each to stop them doming.
4. Heat the olive oil in a large frying pan or griddle over medium-high until shimmering. Lay in the patties and cook for 5–6 minutes per side until deeply charred, the edges crisp and the juices running with a faint pink blush. Lift onto a plate and rest for 2 minutes — this is non-negotiable.
5. While the burgers rest, toast the buns cut-side down in the hot pan for about 1 minute, until golden and lightly crisp around the edges, soaking up the lamb fat.
6. Spread a generous spoonful of tzatziki on each bun base. Sit the lamb patty on top, then layer over sliced tomato, red onion and lettuce. Shower with crumbled feta — be generous, let it tumble down the sides.
7. Drizzle with extra virgin olive oil, scatter with torn basil, and crown with the bun top. Press gently and serve straight away with extra tzatziki alongside.