Not your traditional burgers but absolutely delicious!
They are full of flavour so I don’t put any sauce in the buns or rolls, instead an avocado adds moisture with some sliced tomato on top.
The boys often add different vegetables to their rolls, capsicum and carrot sticks are popular!
For the gluten free option I serve the burger on avocado with a green salad and a tomato and onion salad.
500g minced lamb
2 tablespoons Greek yogurt
1 tablespoon ground cumin
10g chopped parsley
5g chopped dill
2 cloves garlic, crushed
salt and pepper
Prepare the leek, top and tail, cut into quarters lengthwise and then chop into 1cm pieces.
Wash and drain, set aside.
In a large bowl, combine the lamb, yogurt, leek, cumin, parsley, dill, garlic and salt and pepper.
Us your hands to mix it all well.
Now crumble the feta into the bowl and again, using your hands, mix well.
Cover and set aside for 1-4hours in the fridge if you have time.
Heat the barbecue or frying pan to a medium to high heat.
Take the meat and form into burger shapes, depending on size you should have 4-6 patties.
Place on the barbecue or pan and cook for 5-8mins depending on thickness.
Turn the patties over and cook for 5-8mins again until cooked through.
Serve in buns with avocado and tomato.