Lamb and feta burgers
|500 g||Lamb mince|
|2 Tbsp||Redcurrant jelly|
|2 cloves||Garlic, crushed|
|1 Tbsp||Worcestershire sauce|
|½ cup||Breadcrumbs, fresh|
|2 Tbsp||Fresh thyme, chopped|
|100 g||Feta, crumbled|
|1 to brush||Olive oil|
|1 to taste||Sea salt and cracked black pepper|
|4||Green tomatoes, thickly sliced|
|4 Tbsp||Tomato chutney|
- Place the first 10 ingredients into a large bowl. Combine and mix well. Shape mixture into 8 equal sized patties. Brush with oil.
- Heat a nonstick fry pan. Cook patties 5 minutes each side. Set aside and keep warm.
- Brush tomatoe with oil and cook in a frying pan over a high heat for 2 to 3 minutes.
- To assemble, spread one half of the bun with aioli, top with watercress, a pattie, a slice of tomato and some green tomato chutney. Place the remaining bun half on top and serve.
Cook's tip: We used commercial aioli and Barker's delicious green chutney for this recipe, as well as green tomatoes from the garden.