Loaded Greek Style Lamb Burgers

Make a double batch, cook and freeze ahead. Great on BBQs served with a leaf salad.

INGREDIENTS

• 500g minced lamb
• ½ tsp LoSalt
• 3 sprigs fresh oregano, leaves chopped
• 2 sprigs fresh mint, leaves chopped
• 50g feta, crumbled
• ½ tbsp oil
• 4 brioche burger buns, halved and toasted
• 4 tbsp fat free Greek yogurt
• 1 beef tomato, sliced into 4
• ¼ cucumber, sliced

METHOD

1. Mix together the lamb, LoSalt, herbs and feta in a large bowl.  Divide into 4 and mould into burger shapes.
2. Heat the oil in a large frying pan and fry for 5 minutes on each side until golden and cooked through, drain on kitchen paper.
3. Spread the Greek yogurt on the base of the rolls, top with the burgers then tomatoes and cucumber finally the roll lids.