Ainsley Harriott Lamb Burger with Whipped Feta & Mint
Ainsley Harriott’s Ultimate Lamb Burgers are a Mediterranean-inspired masterpiece. Featured on Ainsley’s Good Mood Food, these burgers combine juicy, spiced lamb with a fluffy, zesty whipped feta topping.
Equipment
- Food Processor
- Large Mixing Bowl
- Barbecue or Grill Pan
Ingredients
For the Lamb Patties
- 500 g minced lamb 20% fat recommended
- 1 garlic clove minced
- 1/2 red onion finely chopped or grated
- 1/2 tsp ground cumin
- 1/2 tsp chilli flakes
- 2 tsp fresh oregano leaves or 1 tsp dried
- 1 tbsp fresh parsley finely chopped
- 1/2 lemon zest from large lemon
For the Whipped Feta & Mint
- 200 g feta cheese crumbled
- 3 tbsp thick Greek yoghurt
- 2 tsp extra-virgin olive oil
- 1/2 lemon zest from large lemon
- 2 tbsp fresh mint finely chopped
Instructions
- Put the feta, yogurt, and olive oil into a food processor and blend until light and fluffy. Add the lemon zest and mint and pulse until combined.
- In a large bowl, mix the minced lamb, garlic, onion, cumin, chili flakes, herbs, lemon zest, salt and pepper using your hands.
- Divide the mixture into 4 patties (1 inch thick). Press a thumb-shaped indent into the center of each to ensure even cooking.
- Preheat a barbecue or grill pan. Drizzle burgers with oil and cook for 4-5 minutes on each side until cooked to your liking.
- Warm the pitta on the grill, slice open, and layer with salad, tomato, the grilled patty, onion, cucumber, and a generous spoon of whipped feta.
Notes
For the deepest flavour, let the shaped patties rest in the fridge for 30 minutes before grilling. Leftover patties can be refrigerated for up to 2 days.