Burgers are without doubt my favourite thing in the world to eat. I’ve made sure to include at least one good burger recipe in each of my books. This one using lamb and feta tastes incredible.
250g extra-lean lamb mince
1 banana shallot, very finely diced
1 tbsp finely grated orange zest
1 tbsp oregano, finely chopped, or 1 tsp dried oregano
pinch of celery salt
pinch of grated nutmeg
1 tsp finely grated garlic
40g feta cheese, crumbled
2–3 crisp iceberg lettuce leaves, roughly torn
1 ripe plum tomato, sliced
1/4 cucumber, sliced
For the beetroot relish
1 cooked beetroot, finely diced or grated
1/4 red onion, finely chopped
2 tsp apple cider vinegar
1/2 tbsp cranberry sauce
1/2 tbsp wholegrain mustard
salt and pepper
Make the burger by placing the lamb mince in a bowl with the shallot, orange zest, oregano, celery
salt, nutmeg, garlic and feta.
Use your hands to mix it all until really well combined. Shape it into a patty and place on a grill rack.
Preheat the grill to medium-high. Slide the burger under the grill and cook for 3–4 minutes on each side, or until cooked through.
Meanwhile, make the beetroot relish by mixing all the ingredients in a bowl. Season with salt
and pepper and mix well.
To serve, place the lettuce leaves, sliced tomato and cucumber onto a serving plate. Top with the burger
and spoon over the beetroot relish. Enjoy!
This summery dish was bought out by Nonna Sardo. The delicate basil and tangy lemon mixed with the flavour of aniseed from the brown sugar make a very simple dish...On April 12, 2013
While at first glance, these might look like a lot of work, they really aren’t and they are truly delicious. The lemon curd can be made up to four days...On June 17, 2016
Serves 8–10On November 15, 2013
Makes: 12On July 1, 2016