Lamb & feta burgers with tzatziki

• 500gLamb mince
• 200gFeta
• 2 clovesGarlic
• 2 tspDried oregano
• 1Lemon
• 1Cucumber
• 200gGreek-style yoghurt
• 15gFresh mint
• 250gCherry tomatoes
• 1Red onion
• 80gPitted Kalamata olives
• 2 tbspOlive oil
• 4Brioche buns

Plus salt, pepper and water.

Method

1. 1

   Crumble half the feta into the mince with 1 crushed garlic clove, 1 tsp oregano, the zest of the lemon and plenty of pepper. Mix gently with your hands, shape into 4 patties about 2cm thick and chill while you make the rest.

2. 2

   For the tzatziki, grate half the cucumber and squeeze out as much water as you can in a clean tea towel. Stir it into the yoghurt with the other garlic clove, crushed, most of the mint, finely chopped, and a pinch of salt.

3. 3

   For the salad, chop the rest of the cucumber, halve the tomatoes and thinly slice the onion, keeping a few rings back for the burgers. Toss with the olives, 1 tbsp of the oil, the juice of half the lemon, the rest of the oregano and a pinch of salt, then crumble over the rest of the feta.

4. 4

   Heat the rest of the oil in a large frying pan over a medium-high heat and toast the cut sides of the buns for a minute. Fry the patties for 4 to 5 minutes a side, until well browned and cooked through with no pink in the middle.

5. 5

   Spread the buns with tzatziki and fill each with a patty, a few onion rings and the rest of the mint leaves. Serve with the Greek salad and the rest of the tzatziki.