Spiced Lamb Burgers with Minty Tzatziki

Recipe by Tobie Puttock

Thanks to Tobie Puttock we're taking your burger game to a whole new level.

  • 200g non-fat yoghurt
  • 1 Lebanese cucumber, grated
  • 2 tbsp fresh mint, finely chopped
  • 1 clove garlic, crushed to a paste
  • Sea salt and cracked pepper
  • 500g lamb mince
  • 2 tbsp olive oil
  • 1 brown onion, finely diced
  • 1 clove garlic, finely diced
  • 1tbsp ground cumin
  • ½ tbsp ground coriander
  • ½ tsp chili flakes
  • 1 tsp ground allspice
  • 1 tbsp dried mint
  • ¼ cup parsley, roughly chopped
  • 1 egg
  • 100g feta cheese
  • 4 leaves cos
  • 8 large slices tomato
  • 4 burger buns (warmed)
  1. To make the tzatziki pop the grated cucumber into a sieve over a bowl and sprinkle in a pinch of salt. Set aside for at least ½ hour to drain out excess moisture.
  2. Squeeze out the moisture from the cucumber and place into a bowl with the remaining tzatziki ingredients, mix to combine. Taste and season with sea salt and cracked pepper if needed.
  3. Heat the oil in a large pan over a medium heat; add the onion and garlic and sauté for 2min, until softened without colour.
  4. Stir in the spices and cook for a further minute. Take off the heat and allow to cool.
  5. Place the mince in a large bowl; add the sautéed onion, chopped herbs, egg and crumble in the feta. Mix well by hand and season with salt and pepper.
  6. Shape the mix into patties and refrigerate for 10 min.
  7. Grill the patties or cook in a pan for approximately 3-4min on each side or cooked to your preference.
  8. Serve the burgers on the warmed buns followed by the cos, tomato and a big dollop of tzatziki.

Serves 4

Head over and watch the recipe video here.


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