Lamb Burgers with Cucumber Sauce (Serves 4)
Lightly spiced and flavoured with dried fruits and pine nuts, these lamb burgers are a perfect choice for a summer barbecue—juicy, aromatic, and easy to prep ahead.
Yield: Serves 4 | Prep: ~15 mins (+30 mins chill) | Cook: ~10 mins
Ingredients
- 675 g / 1½ lb lean minced lamb
- 1 small onion, finely chopped
- 8 dried apricot halves, finely chopped
- 60 ml / 4 tbsp pine nuts
- 25 g / 1 oz / ⅓ cup fine dry breadcrumbs
- 10 ml / 2 tsp mild curry powder
- 1 egg
- Salt and freshly ground black pepper
- 4 pitta breads, heated and halved, plus mixed green salad to serve
For the Cucumber Sauce
- ½ cucumber, peeled and grated
- 300 ml / ½ pint / 1¼ cups natural yogurt
- 30 ml / 2 tbsp chopped fresh mint
- Salt and freshly ground black pepper, to taste
Method
- Mix the patties. In a bowl, combine the lamb, onion, apricots, pine nuts, breadcrumbs, curry powder, egg, salt, and pepper. Use your fingers or a fork to mix until evenly combined.
- Shape & chill. Divide into 8 equal portions and shape each into a small, flat burger. Cover and chill in the fridge for .
- Make the sauce. Meanwhile, squeeze the grated cucumber in a double layer of kitchen paper to remove excess water. Mix with the yogurt and mint; season to taste. Keep chilled.
- Cook the burgers. Preheat the grill (broiler) or prepare a medium-hot charcoal fire. Grill/barbecue for about , turning halfway, until browned and cooked to your liking.
- Serve. Tuck the burgers into warmed pitta halves with mixed green salad and generous spoonfuls of cucumber sauce.
Recipe Tips & Variations
- No apricots? Try chopped dates or raisins for similar sweetness.
- Make ahead: Patties can be shaped and chilled (covered) up to 24 hours in advance.
- Serving idea: Add tomato slices, red onion, or a pinch of sumac for brightness.