Lamb and feta burgers with potato wedges and slaw

Preparation time: less than 30 minutes

Cooking time: 30 minutes–1 hour

Serves 4

Adapted from BBC Food – Emily English

These lamb and feta burgers are juicy and full of flavour, served with crispy garlic lemon potato wedges, a fresh cucumber mint slaw and cooling garlic yoghurt.

Ingredients

For the garlic lemon potato wedges

500g/1lb 2oz skin-on potatoes, cut into wedges
1 tbsp olive oil
½ tsp garlic granules
1 lemon, zest and juice
1 tsp dried rosemary
salt and freshly ground black pepper

For the lamb and feta patties

500g/1lb 2oz lamb mince
1 small courgette, grated and excess water squeezed out
1 tsp garlic granules
1 tsp onion granules
1 lemon, zest only
pinch dried rosemary
80g/2¾oz feta, crumbled
olive oil, for cooking
salt and freshly ground black pepper

For the cucumber lemon mint slaw

½ cucumber, pared into ribbons
1 tbsp chopped fresh mint
½ lemon, zest and juice
salt and freshly ground black pepper

For the garlic yoghurt

100g/3½oz thick Greek-style yoghurt (0% or full-fat)
¼ tsp garlic granules
1 tbsp chopped fresh mint
salt and freshly ground black pepper

To serve

4 burger buns

Method

1. Preheat the oven to 200°C/180°C Fan/Gas 6. Toss the potato wedges with the olive oil, garlic granules, lemon zest and juice, dried rosemary and seasoning. Spread out on a baking tray and roast for 25–30 minutes, turning halfway, until golden and crispy.
2. To make the patties, combine the lamb mince, grated courgette, garlic granules, onion granules, lemon zest, dried rosemary, salt and pepper in a bowl. Crumble in the feta and gently mix until combined. Shape into 4 patties and set aside.
3. For the slaw, mix the cucumber ribbons with the mint, lemon zest and juice in a small bowl. Season to taste and set aside.
4. For the garlic yoghurt, mix the yoghurt with the garlic granules, mint and seasoning in a small bowl. Set aside.
5. Heat a little olive oil in a frying pan over a medium heat. Cook the lamb patties for 4–5 minutes on each side until golden brown and cooked through.
6. Toast the burger buns under a hot grill or in a dry frying pan until crisp.
7. To assemble, spread garlic yoghurt on the base of each bun, add a lamb patty and top with cucumber slaw. Spread a little more yoghurt on the top bun and sandwich together. Serve with the potato wedges on the side.