Feta Stuffed Lamb Burgers with Tabbouleh
A great weeknight dinner or indulgent lunch. The feta stuffed lamb burgers are super easy to whip up and pair perfectly with the tabbouleh as a refreshing and nutritious meal.
Serves - 4 Prep time - 15 mins cook time - 15
Ingredients:
For the Lamb Burgers
500g of lamb mince
1 egg
1 onion finely chopped
4 garlic cloves minced
15g of fresh coriander
2 tbsp of cumin
1 tbsp of cumin seeds
1 tsp of chilli flakes
1 tbsp of salt
1 tbsp of black pepper
50g of feta
For the Tabbouleh
100g of cooked bulgar wheat
half a cucumber diced
3 medium tomatoes diced
The seeds of 1 pomegranate
70g of fresh parsley
50g of fresh mint
1 tbsp of olive oil
1 tsp of salt
To assemble the burger
Tzatziki (see homemade recipe here)
2 large tomatoes sliced
30g of rocket
1. In a bowl combine all of the lamb burger ingredients, excluding the feta. Mix them all together until coated evenly and leave to the side .
2. Onto the bulgar wheat, place the bulgar in a bowl and add the diced tomato, cucumber, pomegranate seeds, parsley, spring onion, olive oil, mint leave and lemon juice. Mix together and season to taste.
3. On a chopping board dice the feta into bite size chunks. Using a tablespoon, scoop out a heaped spoonful of the lamb mince and make a small dent in the middle. Place two feta pieces inside the dent and cover with a small amount of lamb mince to seal the burger. Ensure no feta is visable and mould the mince into a circle burger shape.
4. Repeat this process until you have used all the mince. (The burgers freeze well so are perfect to prep ahead of time or saved for later use if you have spare mince).
5. Place 1 tsp of olive oil in a fry pan and heat for 2 mins on a medium heat, add the lamb burgers and cook each side for around 4 minutes or until cooked through.
6. Assemble the burgers with the burger buns, sliced tomatoes, rocket, Tzatziki and serve along side the tabbouleh.
