A Greek burger with garlic & mint yoghurt
Method
- Heat a little oil in a heavy-bottomed pan and gently sauté the onion with 2 crushed garlic cloves until tender, stirring now and again.
- Transfer the onion mixture to a large bowl with the mince, seasonings, chilli paste, 80 gm yoghurt, the feta and 3 heaped tbsp chopped mint. Mix well and then form the mixture into patties.
- Mix together 1 cup yoghurt with the remaining garlic and mint and a squeeze of lemon juice. Set aside.
- Heat a thin layer of oil in a large heavy-bottomed pan. Then flour the patties and panfry in batches. Drain on kitchen paper towels, if needed.
- Toss the tomatoes, cucumber and red onion with a splash of oil, seasonings and the vinegar.
- Cut the burger buns in half and grill or toast them. Then spread the yoghurt on the base and top with a mound of the salad and a burger. Spoon another dollop of the yoghurt on top and serve with the top on, if you like.
Ingredients
- olive oil
- 1 large onion, chopped
- 3 garlic cloves, crushed
- 600 gm lean minced lamb
- sea salt & freshly ground pepper
- ½ tbsp chilli paste
- Greek yoghurt
- 75 gm feta, crumbled
- 5 heaped tbsp chopped fresh mint
- ½ lemon
- plain flour
- 2-3 ripe red tomatoes, cut into chunks
- ½ continental (telegraph), cucumber, cut into chunks
- ½ red onion, finely sliced & quartered
- a splash of red wine vinegar
- 6 burger buns
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