Spicy Lamb & Feta Burgers

This recipe features in these meal plans: Classics with a Twist, Taste of Sunshine.

Spicy lamb and feta burgers in toasted ciabatta rolls served with a refreshing cucumber riata and a simple side salad.


  • 300g of natural yogurt
  • 200g of feta cheese
  • 1 half cucumber portion, diced
  • 500g of lamb mince
  • 4 ciabatta rolls, halved
  • 1 cos lettuce, leaves torn
  • 1 medium tomato (approx 100g), sliced
  • 1 bunch of spring onions, finely sliced
  • 1 free range medium egg, beaten
  • 50g of breadcrumbs
  • 1/2 tsp crushed chillies
  • 2 cloves of garlic, finely chopped
  • 3 tbsp olive oil
  • 1 tbsp tomato ketchup
  • 2 tsp dried oregano
  • 2 tsp white wine vinegar
  • 1 tsp dried mixed herbs
  • Serves: 4
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 15 mins
  • Price per person: £2.47
  • Store cupboard: Typical
  • Calories per serving: 1037
  • 5-a-day per serving: 2.6
  • Print Recipe
Spicy Lamb & Feta Burgers photo

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  1. Mix together the lamb mince, breadcrumbs, crushed chillies, ketchup, oregano, beaten egg and three-quarters of the garlic in a bowl. Season generously with salt and pepper and chill in the fridge for 5 minutes.
  2. Meanwhile, to make the raita, mix together the yogurt, cucumber and the remaining garlic. Season with salt and pepper and set aside.
  3. To make the salad dressing, mix together 2 tbsp oil, the vinegar and mixed herbs. Season with salt and pepper.
  4. Preheat the grill to high. Divide the burger mixture into 8 portions and form each into a patty filled with 25g feta cheese. Brush the patties with 1 tbsp olive oil and grill for 3-5 minutes on each side, or until cooked through.
  5. Toast the ciabatta halves and divide the tomato slices onto the bases. Add the cooked patties and a couple of lettuce leaves and finish with the tops of the toasted ciabatta rolls.
  6. Toss the sliced spring onion and remaining torn salad leaves with the dressing. Serve the burgers with the riata and side salad.

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