- 500g minced lamb
- Salt & pepper
- 60g feta, crumbled
- Small handful mint leaves, roughly chopped
- Place the lamb into a bowl and season well. Divide into 8 portions and roughly shape into patties.
- Place a patty into the Burger Press and close the lid to create a well. Place a little of the feta and mint into the well, top with another patty and press the lid of the Burger Press to seal. Repeat with the remaining ingredients and refrigerate for 30 minutes or until required.
- Preheat a grill or barbecue, and cook the burgers for 8 minutes on each side or until cooked through.
Hot Dog Buns
Barbecued Pineapple Wedges with Coconut & Chocolate
Tom Kerridge’s Pork & Feta Burger
Oriental Mini Sweetcorn Skewers
Rosemary Flatbreads with Halloumi & Lemon Dressing
Skewered Asparagus with Asian Mayonnaise
Cod Loin, Prosciutto & Sweet Red Pepper Skewers
Beefburgers & Sweet Potato Fries