Notes
A flavour bomb of a burger - wonderfully herby, with a smack of garlic, along with creamy, salty feta which works perfectly with the lamb, all balanced perfectly with the zing of the pickled red onion.
Ingredients
For the burgers:
250g minced lamb
1 tbsp. mint, finely chopped
1 tbsp. flatleaf parsley, finely chopped
1 tbsp. dill, finely chopped
3 sun-blushed tomatoes, finely chopped
pinch chilli flakes
1 tsp. Dijon mustard
Salt & pepper
For the pink pickled onions:
1/2 red onion, sliced
1 tbsp. red wine vinegar
1 tsp. sugar
Salt
For the coriander aioli:
4 tbsp. mayonnaise
1 tsp. garlic, crushed
small handful coriander, finely chopped
Squeeze lemon juice
Pinch smoked paprika
Salt & pepper
To serve:
2 burger buns
Handful baby spinach
Sprinkling feta
Method
Combine all the burger ingredients in a bowl, seasoning well. Shape into two burgers. Chill for at least 30 minutes.
For the pink pickled onions, in a small bowl, cover the red onion with the red wine vinegar, sugar and a pinch of salt.
For the coriander aioli, combine all ingredients, and taste for seasoning.
Heat a little oil over a medium heat in a frying pan. Fry the lamb burgers for around 5 minutes on each side.
Spread a layer of coriander aioli on the bottom bun, then top with some pink pickled onions and a sprinkling of feta. Top with the burger and then some baby spinach, with a finaly layer of coriander aioli on the top bun. Serve with fries, a green salad or both!