Burgers are without doubt my favourite thing in the world to eat. I’ve made sure to include at least one good burger recipe in each of my books. This one using lamb and feta tastes incredible.
250g extra-lean lamb mince
1 banana shallot, very finely diced
1 tbsp finely grated orange zest
1 tbsp oregano, finely chopped, or 1 tsp dried oregano
pinch of celery salt
pinch of grated nutmeg
1 tsp finely grated garlic
40g feta cheese, crumbled
2–3 crisp iceberg lettuce leaves, roughly torn
1 ripe plum tomato, sliced
1/4 cucumber, sliced
For the beetroot relish
1 cooked beetroot, finely diced or grated
1/4 red onion, finely chopped
2 tsp apple cider vinegar
1/2 tbsp cranberry sauce
1/2 tbsp wholegrain mustard
salt and pepper
Make the burger by placing the lamb mince in a bowl with the shallot, orange zest, oregano, celery
salt, nutmeg, garlic and feta.
Use your hands to mix it all until really well combined. Shape it into a patty and place on a grill rack.
Preheat the grill to medium-high. Slide the burger under the grill and cook for 3–4 minutes on each side, or until cooked through.
Meanwhile, make the beetroot relish by mixing all the ingredients in a bowl. Season with salt
and pepper and mix well.
To serve, place the lettuce leaves, sliced tomato and cucumber onto a serving plate. Top with the burger
and spoon over the beetroot relish. Enjoy!
Feeds 2 for a main meal, 4 for a starterOn June 13, 2014
After a night spent dancing at our favourite bar, we are the first customers waiting at our local bakery. The lady already knows what we are after: she has a...On February 27, 2015
SERVES 2–4On September 11, 2015
We whip up a lot of custards at Jamface, and the tons of surplusOn December 1, 2017
These biscuits are reminiscent of the ANZAC biscuits that were sent in food parcels to Australian and New Zealand troops stationed in Europe during World War I. Using basic ingredients...On April 8, 2016
‘Hero’ because it’s how you will feel when you haul this rustic beauty out of the oven. Every time I make this New York Times inspired recipe, I’m amazed at...On December 21, 2017