Feta stuffed lamb burgers

Serves: 0
Course: Main Course
Cooking Time: 0 hr 25 mins
  • 560g minced lamb
  • 1 egg
  • Salt and black pepper
  • 1tsp Dijon mustard
  • 1tsp dried or 2 tsp fresh dill
  • Zest from ½ lemon
  • 50g crackers, crushed
  • 150g block feta, divided into four squares
  • 4 brioche buns
  • To serve: salad, tzatziki 

1 Place the lamb, egg, mustard, dill, lemon zest and crushed crackers in a bowl. Season well with salt and pepper. Mix till combined.

2 Divide the meat mixture in four, shape into balls and flatten each one with the palm of your hand. Place a little block of feta into the centre of each then gather up the sides and fold the mince mixture over the cheese to ensure it's enclosed.

3 Leave the burgers to rest in the fridge for 10 minutes before cooking on barbecue, or frying pan or griddle. Serve in the toasted brioche buns right away once cooked, so that the cheese is still soft inside.

Lilly Higgins

Lilly Higgins

Lilly Higgins, a contributor to The Irish Times, is a food writer