Greek salad lamb burgers

SERVES: 4

PREP: 20 minutes

COOK: 10 minutes

Ingredients

1 red onion

80g (½ cup) kalamata olives, pitted

85g (1/3 cup) aioli

500g lamb mince

1/3 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 tbsp 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 three-quarters of the onion into rings. Place in a bowl. Finely chop remaining onion.

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

3. Place the lamb, mint, oregano, 100g of the feta and the finely chopped onion in the food processor. Season. Process until the mixture just comes together. Shape into four 10cm patties.

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

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

6. Top each roll base with the olive aioli, rocket, lamb pattie, onion mixture, tomato and remaining feta. Sprinkle with the extra oregano and top with the roll tops.