Category
Main
Serves
4
Prep
15 mins
Cook
10 mins
Ingredients
FOR THE BURGERS:450g minced lamb 1 clove crushed garlic 1 tablespoon of fresh mint - chopped 50g chopped black olives 1 teaspoon tomato purée Salt and pepper 50g feta cheese 1 teaspoon fresh thyme FOR THE SALAD: 1 cucumber - peeled and sliced 4 tomatoes - diced 1 red onion - chopped 100g black olives - stoned Salt and pepper 3 tablespoons Greek olive oil 1 tablespoon cider vinegar 1 teaspoon of Greek honey FOR THE OPEN SANDWICHES: 4 thick slices of rustic bread Olive oil 1 garlic clove 1 tablespoon mayonnaise
Instructions
- Put the lamb, crushed garlic, mint, chopped olives, tomato purée and seasoning in a mixing bowl and stir well. Now mix the feta cheese with the thyme - it doesn't matter if it crumbles a little. ,Take a quarter of the lamb mixture in your hand and roll into a ball. Flatten out, put a quarter of the feta in the middle and then draw the meat up around it. Make sure the cheese is secure and sealed within the meat. Repeat with the other three burgers and then place in the fridge for 10 minutes. ,In the meantime, make the salad by mixing the cucumber, tomatoes, red onion and olives in a bowl. Season with black pepper and then blend the olive oil, vinegar and honey together and pour over the salad. Now rub the garlic clove over each slice of bread and sprinkle with olive oil. ,Heat a griddle pan and cook the bread on both sides until brown. Keep warm. ,Next, place the burgers in the heated griddle pan and cook for 5 minutes on each side. To assemble the sandwich, spread the mayonnaise on the toasted bread, top with a burger and pile high with the dressed salad.
