Lamb and Feta Burgers with Cucumber Slaw and Garlic Yogurt

Ingredients

For the Garlic Lemon Potato Wedges

• 500g (1lb 2oz) skin-on potatoes, cut into wedges
• ½ tsp garlic granules
• Zest and juice of 1 lemon
• 1 tsp dried rosemary
• 1 tbsp olive oil
• Salt and pepper, to taste

For the Burgers

• 500g (1lb 2oz) lean minced (ground) lamb
• 1 small courgette (zucchini), grated and excess water squeezed out
• 80g (2¾oz) feta cheese
• 1 tsp garlic granules
• 1 tsp onion granules
• Zest of 1 lemon
• 1 tsp dried rosemary
• 1 tsp salt and a grind of pepper
• Olive oil, for frying
• 4 burger rolls

For the Cucumber Mint Slaw

• ½ cucumber, pared into ribbons
• Zest and juice of ½ lemon
• 1 tbsp mint, chopped
• Salt and pepper, to taste

For the Garlic Yogurt

• 100g (scant ½ cup) thick Greek yogurt (0% or full fat)
• ¼ tsp garlic granules
• 1 tbsp mint, chopped

Instructions

1. Preheat the oven to 200°C fan/220°C (400°F) Gas Mark 6.
2. In a large bowl, toss the potato wedges with the olive oil, the garlic granules, lemon zest and juice, dried rosemary and some salt and pepper. Spread the wedges in a single layer on a baking tray and roast for 25–30 minutes, turning halfway through, until golden brown and crispy.
3. Meanwhile, in a bowl, combine the minced lamb, courgette, garlic granules, onion granules, lemon zest, dried rosemary, salt and pepper. Crumble in the feta. Gently fold the mixture together until well combined. Shape into equal-sized patties, one per burger roll.
4. Heat a little olive oil in a frying pan over a medium heat. Fry the lamb burgers until golden brown and cooked through, about 4–5 minutes on each side. While the burgers cook, toast the burger buns in the oven or grill (broiler).
5. In a small bowl, combine the cucumber ribbons with the lemon zest and juice and mint. Season with salt and pepper to taste and set aside.
6. In another small bowl, combine the yogurt with the garlic granules, mint, and a pinch each of salt and pepper. Mix well and set aside.
7. Spread some garlic yogurt on the bottom half of each toasted bun and add a lamb burger. Top with a generous spoonful of cucumber slaw and add a little extra garlic yogurt to the top bun.
8. Serve the lamb and feta burgers with the potato wedges on the side.