Hamburgers are things to have some fun with. This recipe brings in Greek influences and has oodles of big flavours, though the dish itself is quite light and great for hot summer days. It’s worth using Turkish bread on Greek burgers to wind up both nationalities.
Mix the lamb, olives, mint, oregano, salt, pepper and lemon juice and divide into four balls.
Sprinkle some oil on the flat grill and squash the meat as flat as you can in your hands, ideally they will be 12-15 cm round.
Fry the lamb patties without overcooking them, placing a tablespoon of crumbled feta on the cooked surface of each pattie as soon as it is turned, so it will melt slightly.
Toast the Turkish bread on the char grill, then arrange the rocket, lamb topped with cheese, a tomato slice, three cucumber slices and a spoonful of yoghurt over each.
Top with more salt and pepper to taste.
You don’t need anything with this dish, it’s a meal in itself.
