Ingredients (serves 4):
Recipe written for Dunwood Farm by Chef Ben Griffiths
Add the lamb mince, oregano, garlic, cumin and a pinch of salt and pepper to a large mixing bowl and mix thoroughly with your hands. Separate the mixture into four balls and squash down into patties. Leave to rest for 30 minutes
While the burgers are resting, make the tzatziki. In another bowl add the Greek yoghurt, salt, lemon juice and mint and mix well. Grate the cucumber in a separate bowl and squeeze out the excess water into the sink before adding it to the sauce
Pre head then oven to 180 degrees. Heat a griddle pan on a medium heat and add some oil. When the oil is hot, add the burgers and allow to form a nice crust before flipping them over
Transfer to a tray and crumble some feta over the top. Cook in the oven for around 9-12 minutes until fully cooked through.
Toast your burger buns and assemble your burgers with some lettuce, sliced red onion and sliced tomato.