Olive, Coriander and Cumin Lamb Burgers

INGREDIENTS

• 500g Dirty Clean Food Lamb Mince
• 1 small brown onion
• 1 clove garlic, crushed
• 50ml lemon juice
• 5 green olives
• 2 tsp EVOO
• 3 tbsp fresh coriander, chopped
• 1 tbsp flat leaf parsley, chopped
• ½ tbsp ground cumin
• Rice bran oil
• 200g Greek yoghurt
• ½ tbsp ground cumin, extra
• 1tbsp mint, finely chopped

METHOD

Combine lamb and lemon juice in a bowl, mix well and refrigerate for 1 hour.

Drain meat in a colander and squeeze to remove excess moisture. Combine onion, garlic, cumin, coriander and parsley and pulse in a food processor until coarsely chopped. Add meat, oil and fresh herbs and season with pepper.

Combine ingredients and make 8 thin patties or 4 thick patties.

Spray barbecue rack with rice bran cooking spray and cook patties on moderate to high heat on the barbecue for 4 minutes each side (for thin patties or 6 minutes each side for thick).

Combine yoghurt, extra cumin and mint in a small bowl. Serve burger on favourite bun with rocket and beetroot relish. 

SERVES 4