Half-Pounder Greek Lamb Burgers from In the Mood for Entertaining by Jo Pratt

Ingredients

• a good glug of extra-virgin olive oil
• 50 g fresh white breadcrumbs
• 4 ripe tomatoes
• ½ cucumber
• 2 tablespoons tomato purée
• 1 kg lamb mince (don’t use extra-lean mince for burgers, because the fat will keep the burgers moist and add flavour)
• 6 burger buns, flat breads or pitta breads
• 1 clove of garlic, crushed
• sea salt and freshly ground black pepper
• 100 g feta cheese, finely crumbled
• 3 tablespoons finely chopped black kalamata olives
• 100 g feta cheese, crumbled
• a good squeeze of lemon juice
• 1 bunch of flat-leaf parsley
• 1 small red onion
• 2 tablespoons chopped fresh oregano or 2 teaspoons dried oregano
• a handful of mint leaves
• 3 cloves of garlic, chopped
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 red onion, finely chopped
• 4 cm piece of cucumber, roughly chopped
• 150 g thick Greek yoghurt
• a couple of handfuls of pitted black kalamata olives
• 1 egg, lightly beaten