Lamb and mint are an ideal couple and they really pack a punch when teamed with Turkish spices and a little feta. Feel free to juggle toppings according to your taste, but, we’re partial to arugula which adds a welcome freshness to the hamburgers. If you have a little bit of raita or tzatziki lying around the fridge, this would be the ideal time to use them.
- 3 Tbsp Turkish kebab spices
- 1 tsp salt
- 1 onion, chopped
- 1 bouquet fresh mint, chopped
- ¼ cup water
- 1 kg ground lamb
- 8 Hamburger buns
- Thinly sliced red onion
- Sliced feta cheese
- Sliced cucumber
- Sliced tomatoes
Place, then mix all ingredients for the patties in a bowl.
Make 8 patties slightly larger than the size of the buns, as the meat shrinks during cooking.
Cook patties on a grill, about 3 minutes on either side.
Place your favourite condiment on one side of the bun, put arugula on top. Introduce the patty, a slice of feta, then tomato, cucumber slices and red onion.