| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 15 minutes |
| Serves | 4 |
| Cuisine | Mediterranean |
| Diet | Family Friendly |
| Preparation | Easy |
Ingredients
Cooking Instructions
Download PDFMince the garlic. Finely dice the red onion. Finely chop the parsley. Lightly whisk the egg.
To make the lamb patties, combine the lamb mince, garlic, onion, parsley, 2 teasponns of the lamb rub, egg, breadcrumbs, salt flakes and freshly ground black pepper in a large bowl. Mix until well combined. Shape the mixture into 4 equal-sized lamb patties.
Heat olive oil in a frying pan over a medium heat. When hot, fry the lamb patties for 4-5 minutes on each side until they are cooked to your desired level of doneness. Alternatively, you can quickly brown them and then finish cooking them in an oven preheated to 190°C, gas mark 5, for 10 minutes.
Crumble the feta. Dice the cucumber. Finely chop the chillies and mint. Zest and juice the lemon. Combine all the salsa ingredients and set aside.
Slice the buns in half then brush each half with the olive oil. Lightly toast the buns in the oven or under the grill.
To make the lamb rub mayonnaise, combine the mayonnaise and 2 teaspoons of the lamb rub.
To assemble the burgers, dollop a generous amount of mayonnaise on the bottom halves of the toasted buns. Top with a few basil leaves, a patty and a generous portion of the salsa. Place the top halves of the buns on each burger and gently press them together.
Serve immediately.
