Juicy Greek Style Lamb Burgers
Get ready for a very Mediterranean twist on burger night. Packed with gorgeous Greek flavours, you’re going to love these juicy lamb burgers. They’re a fab fakeaway for weeknights because they come together quickly (and you can prep them ahead of time) but work equally well for weekends too. Serve them up family style with the patties, buns and toppings all laid out for people to help themselves, or assemble the burgers and serve them - it’s up to you!
Method
Based on 4 servings, adjust as needed.
Step 1
Add the lamb mince, diced onion, crushed garlic, ground cumin, ground coriander, ground cinnamon, chopped flat-leaf parsley, crumbled feta and a pinch of salt to a large mixing bowl. Use a large wooden spoon (or your hands) to mix the ingredients through the lamb. Make sure everything is properly mixed through – you want every bit of lamb to be beautifully seasoned.
Step 2
Prepare a large plate or wooden board to put your formed patties on. Wet your hands, then scoop up a couple of heaped tablespoons of the lamb mix and use your hands to form it into a chunky burger patty. Place on the prepared plate or board, then repeat with the rest of the mixture. You should get four large or six small patties from this mixture.
Step 3
Slice your burger buns in half, then set yourself up with all your toppings so you’re ready to assemble once the lamb patties are cooked. You can give your burger buns a quick toast if you like – either in the toaster or under your grill on high for 2 minutes.
Step 4
Drizzle the olive oil into a large pan and set it over high heat. Add the lamb burger patties, and cook for about 7 minutes on each side, until a lovely golden crust forms on both sides. Depending on the size of your pan, you may need to do this in batches. Remove from the pan and set aside.
Step 5
You can serve the burgers family style, with the buns, patties and all the toppings laid out for everyone to help themselves to, or you can assemble them and serve them finished at the table. To assemble the burgers, spoon a little tzatziki onto the top and bottom of your buns, then pile on spinach leaves and the thinly sliced cucumber. Top with a lamb burger patty, dollop on some pesto, then place the top bun on top. If you’ve got skewers, I like to pop one skewer through the buns to help secure them (especially if you’re moving them to a table).
- Ingredients
- Based on 4 servings
-
1 handful Flat Leaf Parsley, finely chopped 1x Sainsbury's Fresh Packed Flat Leaf Parsley 30g -
50g Feta, crumbled 1x Sainsbury's Greek Feta Cheese 200g -
4 Burger Buns 1x Sainsbury's Brioche Burger Buns x4 -
500g Lamb Mince 1x Sainsbury's British or New Zealand 10% Fat Lamb Mince 500g -
1 Onion, very finely diced (or grated) 1x Sainsbury's Onions Loose -
4 Garlic Cloves, crushed 1x Sainsbury's Garlic -
1 tsp Ground Cumin 1x Sainsbury's Ground Cumin 43g -
1 tsp Ground Coriander 1x Sainsbury's Ground Coriander 36g -
1 tsp Ground Cinnamon 1x Sainsbury's Ground Cinnamon 38g -
1 tbsp Olive Oil 1x Sainsbury's Olive Oil 500ml -
100g Tzatziki 1x Sainsbury's Tzatziki 200g -
0.5 Cucumber, thinly sliced or shaved into strips 1x Sainsbury's Whole Cucumber -
4 heaped tbsp Basil Pesto 1x Sainsbury's Green Pesto 190g -
100g Spinach Leaves 1x Sainsbury's Baby Leaf Spinach 100g -
Maldon salt, to taste 1x Maldon Sea Salt Flakes 250g