Barbecued Lamb Burgers
Start by igniting the braai!
4 Tbsp extra-virgin olive oil
1 small onion, finely chopped
750g minced lamb
250g minced fatty pork
1 Tbs Dijon Mustard
2 tsp chopped fresh parsley
2 tsp chopped fresh mint
2 tsp dried Oreganum
½ tsp each ground cumin and ground coriander
6 fat cloves garlic, finely chopped
Sea salt and freshly milled black pepper
2 wheels of feta cheese, crumbled
20 Kalamata olives, pitted and halved
20 fresh sweet cocktail tomatoes, cut in half
4 ciabatta buns, toasted over the coals and buttered
Heat the olive oil in a 20cm frying pan and fry the onions over high heat until golden brown.
Pour into a bowl and allow to cool completely. When cool, add the meat, mustard, herbs and spices, garlic cloves and season well with sea salt and freshly milled black pepper.
Mix well and shape into four equal sized burgers about as thick as a thumb. Have ready a
medium-hot charcoal fire and over it, grill the burgers, turning them after 5 minutes and cook
for a further five minutes for medium rare – or longer if you want them well done. In a bowl mix
the feta, rocket leaves, olives and tomatoes, squeeze over lemon juice and a slick of olive oil.
Place the burgers on top of the ciabattas, top with the salad and place the remaining half of the
bun on top.