Makes 4 burgers
Preparation 15 minutes
Cooking time 8 minutes
One of my favourite pizza toppings is a combination of walnuts, thyme and feta. These flavours work well with lamb too, especially if you ask the butcher to mince a deboned shoulder of Karoo lamb. Yum!
Make the patties
- 4 tablespoons chopped fresh thyme
- 20 walnut halves, chopped
- 500 g lamb mince
- ½ red onion, chopped
- 1½ cloves garlic, chopped
- 1 tablespoon tomato purée
- 1 egg, beaten
- 2 anchovy fillets, chopped (optional)
- 5 Cream Crackers, crumbed, or a small handful of bread crumbs
- 50 g feta, crumbed
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 tablespoon Worcestershire sauce
- soya sauce or salt, to taste
- olive oil
Dish them up
- 4 fresh pita breads
- 1 tub tzatziki (just buy it – it’s easier)
- potato wedges (recipe below)
- Mix half the nuts and half the thyme and set aside. Mix the rest of the thyme and nuts with the other patty ingredients. Form 4 patties and put them in the fridge for about 20 minutes.
- Cover all the patties in the rest of the thyme-and-nut mixture.
- Brush the patties with olive oil and fry/grill for 6 minutes. Flip them every minute to prevent the nut mixture from burning. Remove from the heat. Another option is to fry the patties until half-cooked and then put them in the oven.
- Heat the pitas over the coals and fill them with a patty each. Serve with tzatziki and potato wedges on the side.