Ingredients

Method

• 2 red peppers, halved and seeded
• 4 T olive oil
• 500 g lamb mince
• 1 red onion, finely chopped
• 2 t dried oregano
• Sea salt and freshly ground black pepper
• 8 small bread rolls, halved
• Hummus, for serving
• Fresh coriander, to garnish
For the tzatziki:
• 2 gherkin cucumbers
• 1 cup plain Greek-style yoghurt
• 1 lemon, juiced and zested
• Sea salt and freshly ground black pepper, to taste
For the black olive salsa, mix:
• 1 red onion, chopped
• 100 g black kalamata olives, pitted and quartered
• 2 T Italian parsley, roughly chopped
• 1 T olive oil

Method

Ingredients

Preheat the oven to 200°C. Coat the peppers in 2 T olive oil and place, skin-side up, on a baking tray. Roast for 15 to 20 minutes until the skin blisters. Transfer to a bowl and cover with clingwrap. Set aside.

In a large mixing bowl, combine the lamb mince, red onion, oregano and seasoning. Divide the mixture into 8 equal portions and shape into small patties. Chill for 30 minutes.

Fry the patties in the remaining oil for 2 minutes on each side. Transfer to a baking tray and finish in the oven for 4 minutes.

Toast the bread rolls on a hot grill pan until golden. Meanwhile, remove the skins from the roasted peppers.

To make the tzatziki, use a vegetable peeler to slice the cucumbers into thin ribbons. Combine the cucumber, yoghurt, and lemon juice and zest in a mixing bowl. Season to taste and chill until ready to assemble.

To assemble the burgers, spread a generous layer of hummus on half a grilled roll. Top with roasted peppers, a lamb patty and a dollop of tzatziki. Finish with black olive salsa, a sprig of fresh coriander and the remaining half of the roll.

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