I call them Greek…it’s my take on a Greek style burger… Save anyone questioning their actual heritage! Enjoy and let me know what you think by posting in the comments below xxx
- 500g lamb mince
- 6/7 Jacobs crackers (very well crushed)
- 1tsp fennel seeds
- 1tsp ground cumin
- 1tsp smoked paprika
- 1tsp ground coriander
- 3 spring onions, chopped
- 1 egg
- 1 clove garlic, grated
- 4 burger buns
For the Yoghurt
- ½ cucumber
- 1 stick celery
- Handful of chopped mint and coriander
- 1tsp sugar
- Squeeze of lemon juice
- Sprinkle of paprika
- 6tbsp Greek Yoghurt
In a saucepan, fry the spring onions with the fennel seeds for 3-5 minutes. Add the grated garlic at the end to get rid of the raw taste that tends to repeat on people. Allow to cool.
In a bowl add the mince, all the spices, the crackers, the egg and the mix from the saucepan. Season well and get in there with your hands to really mix it up, don’t be dainty – scrunch those mothers up!
Separate the mix in to four and roughly shape them into burger shapes with your hands or use a ring to do it fancy. Pop them in the fridge for 30 minutes.
Make the yoghurt by grating the cucumber and celery into a tea towel. Squeeze the water out as if your life depends on it. Get all of it out!! Put it in a bowl with the herbs and yoghurt and mix to combine. When ready to serve sprinkle over the paprika.
Fry the burgers on a medium high heat, for 15 minutes – I usually do one side for 5 minutes on a high flame to get a nice char then the other side on a lower heat for 10 minutes. Allow to rest for 5 minutes covered in foil.
Toast your buns, add the burgers and yoghurt with a good squeeze of lemon juice. You could also serve them with rings of red onion and large juicy tomatoes.
Enjoy you lovely buggers!!