- 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
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.