Feta Stuffed Lamb Burgers with Minted Pea Guacamole
Ingredients
Lamb Burgers:
500 g lamb mince
1 small onion, finely diced
20 g panko breadcrumbs
1 small egg
0.5 tbsp Worcestershire sauce
0.25 tsp salt
0.25 tsp black pepper
100 g feta cheese, crumbled
2 tbsp finely chopped fresh parsley
2 tbsp olive oil
Minted Pea Guacamole:
300 g fresh petit pois peas, cooked and cooled (or 300 g defrosted petit pois peas)
0.5 small red onion, finely diced
Small bunch coriander, finely chopped
1 tbsp finely chopped fresh mint leaves
1 jalapeno, finely chopped
1 clove garlic, peeled and minced
Juice of 1/2 lime
4 tbsp creme fraiche
0.25 tsp salt
0.25 tsp black pepper
Also:
4 brioche buns, sliced in half and lightly toasted
1 baby gem lettuce, leaves separated and washed
0.5 small red onion, peeled and sliced
4 cherry tomatoes, finely chopped
Instructions
Step 1
Preheat the oven to CircoTherm® 200°C. Line a baking tray with baking parchment.
Step 2
Start by making the burgers. Place the mince, onion, panko, egg, Worcestershire sauce, salt and pepper in a bowl and mix together with your hands.
Step 3
Divide into four portions. Roll each portion into a ball and make a hole in each ball using your thumb.
Step 4
Mix together the crumbled feta and parsley and spoon into the holes you just made. Seal the holes and gently pat meat until you have burger-shaped patties. Place on the prepared baking tray.
Step 5
Drizzle the burgers with the oil and place into the oven to cook for 15-20 minutes, until browned and cooked throughout.
Step 6
Meanwhile, make the minted pea guacamole. Place the peas in a bowl and mash with a fork or pulse lightly in a food processer. Add the remaining guacamole ingredients to the bowl and mix together until combined.
Step 7
Take the bases of the brioche buns and place on a serving place. Top with lettuce leaves, then place a burger on top of each one.
Step 8
Spoon on the minted pea guacamole, then add red onion slices and chopped tomato. Serve immediately with extra minted pea guacamole.
