Lamb & Feta Burger

Lamb and pomegranate is a perfect match. The sweet tartness from the Pomegranate Molasses Ketçhup cuts through the richness of the lamb beautifully. Also, the feta in the burger adds delicious salty & tangy bursts of flavour in each bite. This recipe is perfect for a barbecue and makes a refreshing change from a beef burger.

Ingredients

(Makes 6 burgers)

Olive oil
1 medium sized White Onion
3 cloves of Garlic, grated or crushed through a garlic crusher
Salt and black pepper
800g minced Lamb (preferably organic)
1tsp. ground Cinnamon
2tsp Cumin Seeds
200g Feta Cheese
60g Pine Nuts
1 handful of fresh Parsley
1 handful fresh Mint
A few handful of soft Salad Leaves i.e. Rocket or Watercress
1 Red Onion
5tbsp Vinegar (such as Balsamic or Red Wine Vinegar)
½tsp Sugar
6 soft Burger Buns
Pomegranate Molasses Ketçhup
Real Greek Yogurt

In a pan heat a couple of tablespoons of olive oil. Add the chopped white onion along with a pinch of salt and pepper and fry for 2-3 minutes on a medium-low heat. Add the grated or crushed garlic and fry for a further 2 minutes until the onions and garlic are translucent and fragrant. Take off the heat, set aside to cool slightly.

 

Put the lamb into a bowl and add the ground cinnamon. In a dry pan toast the cumin seeds and grind in a pestle and mortar or a spice grinder. Add the cumin, pine nuts and a generous grind of pepper and 1tsp salt. With your hands combine everything together thoroughly, ensuring good distribution of the spices. Crumble the feta into the lamb mixture and add the fried onion, garlic and a good glug of olive oil (approximately 25ml) and mix again with your hands. Now separate the mixture into 6 and press into burger shapes, they need to be a little wider than your burger buns as they will shrink when cooking. Place on a plate or chopping board, cover, and leave in the fridge for 10 minutes.

 

Meanwhile peel the red onion and slice very thinly, add the vinegar, sugar and a pinch of salt, a few twists of pepper. Mix with a spoon and set aside in a bowl. Very roughly chop the mint and parsley and mix in a bowl with the soft salad leaves of your choice.

 

After 10 minutes take the burgers out of the fridge. Take a frying pan or griddle and put on the stove on a medium-high heat for 2-3 minutes until the pan is hot. When your ready put a little olive oil on the outside of the burgers and place the burgers on the hot pan (you could also use a barbecue or grill), cook for 5-6 minutes each side. If the frying pan is getting too hot and smoky you may turn the heat down slightly.

 

Once the burgers are ready take them off the heat and set aside to rest for a couple of minutes. Now give the pan a wipe with kitchen towel. Slice the burger buns and place onto the pan for 15-20 seconds each side to give some colour.

 

It’s now time to assemble the burgers. Put a dollop of Greek yogurt onto the bottom of the bun (add a sprinkle of salt if you like) then place the burger on top, followed by some sliced red onion on top. Dress the herb salad with a little of the vinegar used to marinate the onions, and place a spoonful of the salad on top of the onion. Now put a generous dollop of Pomegranate Molasses Ketçhup onto the top of the bun and spread evenly. Close the bun and devour. Keep the ketçhup close by for extra dipping.

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