Niamh's Juicy Lamb Burgers with Raita

Prepare the burgers: Finely chop half of the coriander leaves, discarding the stems. Put the lamb mince, the dried spices and the chopped coriander in a mixing bowl. Crush the cloves of garlic into the bowl. Season generously with salt and pepper. Mix all the ingredients together well with your hands, squishing and turning it. Making sure you’ve broken down the mince so that it clings together in a ball. Divide into six equally sized balls and press them flat into burger patties. During cooking the patties will draw in, becoming fatter and less spread-out, so make them wider and thinner than you would like them. Separate the burger patties with grease proof paper and put them in the fridge while you make the raita. Burgers may be made a couple of days before they're needed. Keep covered in the fridge to prevent drying out.

Make the raita: Chop the other half of the coriander leaves. Slice, then chop the cucumber into small pieces. Mix the cucumber, coriander and Greek yoghurt in a bowl, season lightly with salt. Chill until required.

Cook: Split the burger buns ready for toasting. Barbecue, grill or fry the burgers until well-coloured and starting to char slightly. If grilling or barbecuing, turn once only. About five or six minutes on each side over a good hot barbecue should do it. Frying may take a little longer. About half way through the second side, add the buns to the grill or barbecue to toast lightly.

Serve: Serve immediately, dressing the burger with lettuce, raita and any other dressings you like. We like home-made crunchy sweet pickled onions.