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

Name: Half-Pounder Greek Lamb Burgers from In the Mood for Entertaining by Jo Pratt
Total time: 45 min
Ingredients: a good glug of extra-virgin olive oil; a good squeeze of lemon juice; a couple of handfuls of pitted black kalamata olives; 6 burger buns, flat breads or pitta breads; 100 g feta cheese, crumbled; 2 tablespoons chopped fresh oregano or 2 teaspoons dried oregano; sea salt; freshly ground black pepper; 4 ripe tomatoes; ½ cucumber; 1 small red onion; 1 bunch of flat-leaf parsley; 150 g thick Greek yoghurt; 4 cm piece of cucumber, roughly chopped; a handful of mint leaves; 1 clove of garlic, crushed; 1 kg lamb mince (don’t use extra-lean mince for burgers, because the fat will keep the burgers moist and add flavour); 3 cloves of garlic, chopped; 100 g feta cheese, finely crumbled; 3 tablespoons finely chopped black kalamata olives; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 2 tablespoons tomato purée; 1 red onion, finely chopped; 50 g fresh white breadcrumbs; 1 egg, lightly beaten

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Barbecues - the ultimate boys’ toy. You’ll be as proud as punch cooking home-made burgers for your boys’ night in. However, take it from me, blackened burgers are ’orrible. Be patient, let...

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Ingredients

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