GREEK LAMB HAMBURGERS

SERVES 4 PREP 10 MINS + CHILLING COOK 20 MINS

• 500g lamb mince

• 1 egg, lightly beaten

• 2 garlic cloves, crushed

• 2 tsp ground cumin

• 2 tbsp olive oil

• 1 large red onion, thinly sliced

• 1 tbsp brown sugar

• 1 loaf (450g) Turkish bread, halved horizontally, quartered, toasted

• 50g mesclun

(mixed salad leaves)

• 1 tomato, sliced

• 1/3 cup Greek yoghurt • potato wedges, to serve

1 In a large bowl, combine mince, egg, garlic and cumin. Season to taste. Shape mixture into four even-sized, flattened patties. Chill.

2 In a large frying pan, heat half the oil on medium. Saute onion 3-4 mins until softened. Add sugar and cook 5-6 mins, stirring, until slightly caramelised. Set aside.

3 Wipe out pan and heat remaining oil on medium. Cook patties 8-10 mins, turning once, until cooked through. Drain well on paper towel.

4 Top bread halves with salad leaves, onion, tomato and patties. Dollop with yoghurt and top with remaining roll halves. Serve hamburgers with potato wedges.