Lamb & feta burgers with minty yogurt

Lamb & feta burgers with minty yogurt

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(16 ratings)

Prep: 20 mins Cook: 15 mins

Easy

Makes 16
Delicately spiced morsels with a cooling yogurt dip - perfect party food

Nutrition and extra info

  • Uncooked burgers can be frozen

Nutrition: per canape

  • kcal100
  • fat7g
  • saturates3g
  • carbs1g
  • sugars0g
  • fibre0g
  • protein8g
  • salt0.33g
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Ingredients

  • 500g lamb mince
    Lamb

    Lamb

    laam

    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 2 tsp ground coriander
  • 2 tsp cumin seeds
  • 1 red chilli, deseeded and finely chopped
  • handful parsley, chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 2 rosemary sprigs, leaves stripped and chopped
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • good splash Worcestershire sauce
  • 1 egg, lightly beaten with a fork
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100g feta cheese, cut into 16 cubes
  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

For the dip

  • 200ml natural yogurt
  • small bunch mint, leaves chopped
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

Method

  1. First make the dip by mixing together the yogurt and mint with a little seasoning, then chill until ready to serve.

  2. Tip the lamb mince into a big bowl with the spices, chilli, herbs, Worcestershire sauce and egg. Season, then get your hands in and mix well. Divide the mixture into 16. Shape into burgers, pushing a cube of cheese into the centre of each and sealing in. Chill until just before your guests arrive.

  3. Heat oven to 200C/fan 180C/gas 6 and heat the oil in a frying pan. Fry the burgers for 1-2 mins until brown on each side, then transfer to a baking tray. Put in the oven for 5-10 mins until cooked through and piping hot. Pile onto a big plate and serve with the dip on the side.

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Comments, questions and tips

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twinklyfairylight
17th May, 2011
5.05
Made these for a dinner party buffet and then again countless times as a 'bigger version' for normal dinners, with pitta bread and salad to serve. Absolutely delicious, the herbs add a fresh kick, just be sure to seal the feta in well.
heathermaybe
30th Dec, 2010
4.05
We really loved these, very easy to make though I added a huge bunch of fresh coriander instead of the rosemary as that's what was lurking in the fridge. Will definitely make again.
franniban
12th May, 2010
3.05
These were lovely, shame the feta came out too much, if you know what I mean? Will definately do again and very easy to do
beautylicious
7th Sep, 2009
just made these burgers and they were scrummy! going to freeze the leftover mixture in burger shapes.. ready for next time :)
sarahhill1982
22nd Jun, 2009
Made this recipe the day before we intended to eat them and refrigerated. Worked really well and we both loved them. Will definitely make again!
twinklyfairylight
1st Jun, 2009
5.05
I have made these both as part of a buffet and also larger ones for family meals. They are absolutely scrummy served in warm pitta breads with the mint yoghurt and salad. Give it a go!
jmistovski
17th Mar, 2009
3.05
I was a bit dissapointed. they were tasty but nothing i'd want to show off with...
flemishminx
9th Feb, 2009
5.05
I equally divided the feta and lamb into 4 portions, then fashioned into burgers. Fried 2 minutes on each side, then finished in the oven for 5 minutes. Served with moroccan bread and a salad . . . heavenly!
moonirules
4th Jan, 2009
5.05
DELISH!!! easy to make, easier to eat! We ended up with 10, tho they were slighlt irregular sizes. We also cooked some red onions and gherkins in the pan we'd browned the burgers in which went really well with them. The tastiest homemade burgers we've ever tasted.
elainegrima
29th Dec, 2008
5.05
I cooked these well on a frying pan, and my kitchen smelled of lamb, so I advice anyone trying this recipe to cook in advance (mid day) and then just warm up in the oven under the grill. The lamb lovers loved these, the taste turned out great.

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