Lamb & Feta Burgers with Minty Yogurt

Ingredients

Contains: egg, milk, soy, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 500g lamb mince
• 2 tsp ground coriander
• 2 tsp cumin seeds
• 1 red chilli, deseeded and finely chopped
• handful parsley, chopped
• 2 rosemary sprigs, leaves stripped and chopped
• good splash Worcestershire sauce
• 1 egg, lightly beaten with a fork
• 100g feta cheese, cut into 16 cubes
• 1 tbsp sunflower oil
• 200ml natural yogurt
• small bunch mint, leaves chopped

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Toast the cumin seeds in a dry frying pan over medium heat for 1 to 2 minutes, shaking often, until fragrant. Let them cool, then crush them lightly.

2. Stir the chopped mint into the natural yogurt and refrigerate until serving.

3. In a large bowl, combine the lamb mince, toasted cumin, ground coriander, chilli, parsley, rosemary, Worcestershire sauce and beaten egg. Mix gently with your hands until evenly combined.

4. Divide the mixture into 16 equal portions. Flatten each into a patty, press one feta cube into the centre, then shape the meat fully around it and flatten slightly.

5. Chill the patties for 10 minutes so they hold their shape.

6. Heat the sunflower oil in a large frying pan over medium-high heat. Cook the burgers in batches for 3 to 4 minutes per side until browned and cooked through, reaching 160°F (71°C) in the centre.

7. Rest the burgers for 2 minutes, then serve with the minty yogurt.