Great greek flavours in the perfect food form factor: the burger. This chap has from the top down, a wholemeal burger bun, feta cheese, mint and courgette sauce, fresh red onion, spiced lamb patty, courgette and kumara fritter, fresh tomato and crispy kale. An actually healthy burger. This thing was delicious. Perhaps the only thing I can add is a tomato chutney, if you want a little sweet hit. Either way, you're in for a treat. This recipe is pretty basic.
Ingredients for 4-5
Wholemeal burger buns
For the Sauce: 10 Mint Leaves, 2 Courgettes, 200g Feta Cheese, 2-3 tbsp Olive Oil
For the Patties: 800g Lamb Mince with medium fat, 2 Tbsp Smoked Paprika, 1 Tbsp Dried Oregano, 2 Tbsp minced garlic, 1 Tbsp grated ginger, 1/8 cup oil, 3 fresh pieces of white bread, finely chopped or crumbed in a blender, 2 tbsp milk, 2 eggs, salt, pepper, Optional 2 Fresh chilli pepper, chopped.
For the Fritters: 2 Courgettes, grated. 3 Medium Red Sweet Potatoes, peeled and grated, 1 tbsp dried oregano, 2 tbsp lemon juice, salt, pepper, 1 egg
Kale, tough stems removed
3 Medium Tomatoes, sliced
1 Medium Red Onion, sliced
Preheat oven to 190 C
Mix together all of the ingredients for the patties. Use your hands! Make sure all the ingredients are well incorporated. Add about a teaspoon and a half of salt, and a generous whack of cracked pepper. Form them into patties about 2cm thick in a ring mold, and store them in the fridge until you're ready to cook in cling-film or greaseproof paper.
For the sauce, simply blend all of the ingredients above with a nudge of salt to taste. It might need a bit of a nudge to get things loose.
For the fritters, mix all the ingredients thoroughly and salt and pepper well. Form into fritters, and fry off each side until brown and bonded. Add each to an oven tray. When done, roast them in the oven for the remainder of the cook.
For the kale, I like to blanch it first in boiling water. Drain, then toss in the oven tray with olive oil and salt. Bang it in the oven until it becomes crispy.
Lastly, fry your patties. I like about four minutes on each side on high heat. That leaves a bit of pink in the middle, a crust on the outside and keeps it juicy.
If you're a fan of toasting your bun, like me, I like to brush olive oil lightly on the cut side and toast in a frying pan until it feels coarse to the touch.
Assemble as above with lashings of the feta sauce, and if you're keen, a sweet tomato chutney.