Ingredients - serves 4 people
450g Lamb Mince
1/2 Onion - Finely chopped and sautéed (leave them to cool down)
1 tsp of Ground cumin
1/2 tsp of Ground Coriander
Medium bunch of fresh Coriander - chopped and including the stalks
2 x Garlic cloves - crushed
1 x Egg - whisked slightly
Breadcrumbs - Approx 3/4 slices worth
Chili - Optional
Flat Bread or Buns
Paprika - As much as you like
Cayenne - As much as you like
Dried Majoram and Oregano - Approx 1/2 tsp of each
Mint Yoghurt Dip
Natural or Greek Yoghurt - Approx 5 tablespoons
Small bunch of fresh Mint chopped
Splash of red wine vinegar
Mayo - 3 tablespoons
Cayenne - as much as you can take
Paprika - 1/2 tsp
Lemon juice - 1/2 tsp
Preheat oven to Gas mark 5.5, 190 degrees
Mix Lamb, onions, cumin, g.coriander, fresh coriander, garlic, seasoning and chili if you are using it. Add 3/4 of the egg and breadcrumbs and combine - if you feel you need more add the rest of the egg and breadcrumbs. Should bind well and look like below.
Cut Feta into 2cm chunks
Divide into 4 portions, take 3/4 of each portion and make a dent in the middle with the remaining 1/4 into a 'lid'. Place the feta square in the middle (see below)
Place the 'lid' over the top and squish together to make a burger shape. See below
Put the burgers in the oven with about 20 minutes to go till the wedges are cooked.
I NEVER boil potatoes before I make chips or wedges. I feel you don't necessarily need too, but do so if you wish. I just cut into wedge shapes and chuck in a bowl. Throw on some olive oil and the rest of the ingredients then shake to coat all the wedges. Put on a baking tray and into the oven for about 40/45 mins
Mix all the ingredients for the yoghurt and mayo dip (not together of course)
Use what ever flat bread/buns that you wish. I think these Thins by Warburtons go rather well, I toast them and add some salad.
Yum Yum! Enjoy!