Lamb and feta burgers

I love a good burger, and these ones with lamb and feta are a perfect flavourful yet balanced dinner option. They are quick to make, prepable and freezer friendly. The addition of grated courgeles keeps them juicy and light. Served with a cucumber slaw and a dollon of garlic vogurt, these will become a family favourite. I've paired them with garlic lemon potato wedges for a complete meal.

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Step 1

Preheat the oven to 200°C/180°C fan (400°F) Gas Mark 6.

Step 2

In a large bowl, toss the potato wedges with I tablespoon of olive oil, the garlic granules, lemon zest and juice, dried rosemary and some salt and pepper. Spread the wedges in a single layer on a baking tray and roast in the oven for 25-30 minutes, turning halfway through, until golden brown and crispy.

Step 3

Meanwhile, in a bowl, combine the minced lamb, courgette, garlic granules, onion granules, lemon zest, dried rosemary, 1 teaspoon of salt and a grind of pepper. Crumble in the feta.

Step 4

Gently fold the mixture together until well combined. Shape into 4 equal-sized patties.

Step 5

Mix the cucumber ribbons in a small bowl with the lemon zest and juice and mint. Season with salt and pepper to taste and set aside.

Step 6

In another small bowl, combine the yogurt with the garlic granules, mint and a pinch each of salt and pepper. Mix well and set aside.

Step 7

Heat a little olive oil in a frying pan over a medium heat. Fry the lamb burgers until golden brown and cooked through, about 4-5 minutes on each side. While the burgers cook, toast the burger buns in the oven or grill (broiler).

Step 8

Spread some garlic yogurt on the bottom half of each toasted bun and add a lamb burger. Top with a generous spoonful of cucumber slaw. Add a little extra garlic yogurt to the top bun and place it on top. Serve the lamb and feta burgers with the wedges