Lamb and Feta Burgers

Ingredients

Cooks in:15 minutes        Serves:8

• 1kg lamb mince
• 1 red onion, peeled and finely chopped
• 1/2 cup crumbled feta cheese
• a handful of chopped fresh mint, basil and parsley
• 1 tsp ground coriander
• 2 fresh chillis, de-seeded and finely chopped
• 2 Tbsp lemon juice
• Zest of 1 lemon
• 1 tsp freshly ground black pepper
• 1 tsp salt
• 1 egg, beaten lightly
• Slices of brie (or another soft cheese), to serve
• Fresh hamburger rolls, to serve

For the Blistered Balsamic Tomatoes

• (we didn't cook these in the TV show but it's a great option to serve on the side)
• 1 Tbsp olive oil
• 1 small red onion, peeled and chopped
• 1 tsp dried chilli flakes
• 2 cloves garlic, finely chopped
• 2 cups cherry tomatoes, halved
• 1 Tbsp balsamic vinegar
• 1 tsp sugar (or more to taste)
• 1/2 tsp each of salt and freshly ground black pepper (or more to taste)

What to do

1. In a large bowl, mix the lamb mince with the rest of the ingredients. Roll into golf-ball sized patties, flatten gently and lay on a baking tray that you have lined with baking paper. For best results try to refrigerate for a minimum of 30 minutes before cooking.

2. For the relish - heat the olive oil in a small saucepan and fry the onion over medium heat for 2-3 minutes. Then add in the chilli, garlic and spices and cook for another minute. Be careful not to let the garlic burn. Add the tomatoes, balsamic vinegar and sugar, and simmer for 15 minutes until it starts to thicken. Tip into a small serving bowl and mash roughly with a fork.

3. Meanwhile, heat your bbq or braai grill, or a heavy-based griddle pan on the stovetop. Cook the burger patty's for 10–12 minutes, turning half way, or until just off-pink in the middle.

4. Serve on your fresh rolls with sides of the tomato relish and slices of brie.

Notes
The relish can easily be made the day before and kept in the fridge in an airtight container.
The burger patty's can also be made in advance and stored in the fridge, or frozen for up to 2 months.

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