You will need
3 Warburtons Brioche Burger Buns
Handful of lettuce leaves
1/4 small red onion finely chopped
For the burgers
500g minced lamb
1/2 small red onion, very finely chopped
1/2 tsp vegetable oil
1 clove of garlic
1/2 tsp ground coriander
1/2 tsp dried thyme
Pinch of salt and pepper
Few fresh mint leaves, chopped
For the Tzatziki
4tbs Full fat Greek yogurt
3cm piece of cucumber washed
1 tbs chopped fresh mint and coriander
Pinch of salt
For the salad
1/4 red pepper, diced
4cm piece of cucumber, diced
1 large tomato, diced
1/4 small red onion, diced
10 black or green pitted olives, halved
1 tsp extra virgin olive oil
1 tsp lemon juice
Pinch of salt and pepper
Few fresh coriander leaves, chopped
Make it
30 minutes | Serves 3
- First make the burgers. Fry the red onion in the vegetable oil over a low heat for a minute or two just to soften, then add the garlic, ground coriander and dried thyme and cook for another minute. Leave to cool slightly.
- Tip the meat into a large bowl and season with a little salt and pepper. Add the chopped mint and the onion mixture and combine well. It's easiest to use clean hands for this to really mix the seasonings into the meat. Form into 3 large patties and place on a plate. Wash your hands again thoroughly.
- Now make the tzatziki. Grate the cucumber onto a plate then squeeze it to get rid of some of the water. Place into a small bowl and stir in the yogurt and mint and season with a small pinch of salt. Leave in the fridge.
- Make the salad. Combine all the ingredients in a bowl and stir well.
- Heat a griddle or non-stick frying pan and cook the burgers for 3 - 4 minutes each side over a medium heat until cooked and golden.
- Toast the buns if desired. Divide the lettuce between the bun bases then add the burgers. Dollop on a spoonful of tzatziki and a few slices of red onion if desired then add the bun tops.
- Serve with the salad on the side.
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