First posted: Jul 6, 2010

Greek Lamb And Feta Burgers


I have been looking for an excuse to try these for ages. I am delighted we finally found one. This is real down to earth soul food that you can really sink your teeth into. Yum.

The recipe was inspired by my friend Barbs, who I consider a pukka queen in the kitchen, so you won’t be disappointed.

Our friends Sean and Tesni are currently living in Kenya and are in South Africa at the moment for the World Cup, and to introduce their perfect little daughter Talia to friends and family. They are also the friends who inspired this Camping-Proof Banana Pancakes Recipe from the Masai Mara last year. We were super excited that they came to visit last night and so we rustled these up in their honour.



Cooks in:        Serves:6

  • 750g lamb mince
  • 1 red onion finely chopped
  • Half cup feta
  • Handful chopped fresh mint and parsley (you could also add coriander, but someone we know doesn't like it!)
  • 1 tsp dried coriander
  • 1 tsp dried cumin
  • 1 tsp freshly ground black pepper
  • 1 tsp salt
  • Pita pockets or fresh ciabatta rolls

What to do

1. Pre-heat oven to 180C. In a large bowl mix the mince, onion, feta, herbs and spices together.

2. Refrigerate for half an hour just so the meat firms up again, then roll into patty-sized balls, flattened slightly between your palms, and place them on a platter until the grill is ready - you can either grill these in the oven for 10-15 minutes until just off-pink in the middle, or braai them like we did on our gas weber.

3. Rest the patties while you bake the pitas or bread rolls for 5 minutes or so before serving.

Photo from 'Bitten' by Warren Heath.

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