Seasoned with salty feta and covered in sticky, sweet relish, this is perfect for serving on Father’s Day, says Martha Collison
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Start by making the relish. Combine all the ingredients in a medium saucepan. The mixture will bubble up as it cooks, so use a pan with enough room.
Set the pan over a medium heat, stirring for the first few minutes to help the sugar dissolve, then simmer gently for 15-20 minutes, until slightly thickened. Pour into a clean jar and allow to cool to room temperature.
To make the burgers, put the lamb into a mixing bowl and add the parsley, harissa and 1/2 tsp ground black pepper. Crumble in the feta, breaking it into small pieces. Stir well to combine, then shape into 4 patties. Cover and chill until ready to cook.
Pan fry the lamb burgers for 5-6 minutes on each side, or until cooked through, the juices run clear and there is no pink meat left. Alternatively, you could grill the burgers, or cook them on the barbecue.
Combine the mayonnaise and yogurt, then spread over the bottom ½ of each brioche. Add the rocket leaves, then top with a lamb burger and finish with the chilli tomato relish before popping the bun tops on and serving right away.
Martha’s tip The leftover relish will keep well in the fridge for up to a week and is perfect on a cheeseboard or in sandwiches.
Typical values per item when made using specific products in recipe
Energy | 3,114kJ/ 746kcals |
|---|---|
Fat | 43g |
Saturated Fat | 20g |
Carbohydrates | 57g |
Sugars | 25g |
Fibre | 3.4g |
Protein | 31g |
Salt | 1.8g |
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