GREEK SALAD LAMB BURGERS

SERVES 4. PREP 20 MINS. COOK 10 MINS

INGREDIENTS

• 1 red onion

• 80g (½ cup) kalamata olives, pitted • 85g (⅓ cup) aioli

• 500g lamb mince

• ⅓ cup fresh mint leaves, chopped • 1 tsp dried oregano leaves, plus extra, to sprinkle

• 120g smooth feta, coarsely crumbled

• 1 Lebanese cucumber, thinly sliced • 1 tbs white wine vinegar

• 1 tsp caster sugar

• ½ tsp sea salt • 4 bread rolls, split, chargrilled • Baby rocket leaves, to serve • Cherry tomatoes, halved, to serve

METHOD

1 Thinly slice ¾ of the onion into rings. Place in a bowl. Finely chop remaining onion.

2 Place olives in food processor until finely chopped. Add aioli and process until smooth. Transfer to a bowl.

3 Put lamb, mint, oregano, 100g of feta and finely chopped onion in food processor. Season. Process until the mixture just comes together (don’t over process). Shape into four 10cm patties.

4 Add cucumber to the onion rings. Whisk together vinegar, sugar and salt in a bowl. Pour over the onion mixture and toss to combine. Set aside for 8 mins to develop the flavours. Drain.

5 Meanwhile, heat a large non-stick frying pan over medium heat. Spray burger patties well with olive oil and cook, turning, for 8-10 mins until just cooked through. Transfer patties to a plate and cover with foil to keep warm.

6 Top each roll base with olive aioli, rocket, a lamb patty, onion mixture, tomato and remaining feta. Sprinkle with extra oregano and, finally, add the roll tops.

COOK’S NOTE

• Make the burger patties ahead of time and store in an airtight container in the fridge for up to 3 days.