Lamb and Olive Burgers with Lemony Feta Aïoli

This Greek-inspired burger hits all the right notes. Lamb mince mixed with chopped Kalamata olives and sun-dried tomatoes, fresh oregano and garlic, then topped with a zingy lemony feta aïoli. It's the kind of burger that makes you want to eat outside — which is exactly where you should be making it.

Ingredients

For the burgers

• 500g lamb mince
• 60g Kalamata olives, pitted and roughly chopped
• 40g sun-dried tomatoes, drained and finely chopped
• 2 cloves garlic, minced
• 1 tbsp fresh oregano, finely chopped (or 1 tsp dried)
• ½ tsp fine salt
• ½ tsp freshly ground black pepper
• 4 burger buns, to serve
• Fresh rocket, sliced tomato and red onion, to serve

For the lemony feta aïoli

• 100g feta cheese, crumbled
• 4 tbsp good-quality mayonnaise
• 1 clove garlic, minced
• Zest and juice of ½ lemon
• 1 tbsp fresh flat-leaf parsley, finely chopped
• Salt and freshly ground black pepper, to taste

Method

1. Make the aïoli first so the flavours have time to come together. Crumble the feta into a bowl and mash it with a fork until fairly smooth. Stir in the mayonnaise, minced garlic, lemon zest and juice, and chopped parsley. Season to taste, then cover and refrigerate until needed.
2. In a large bowl, combine the lamb mince, chopped olives, sun-dried tomatoes, garlic, oregano, salt and pepper. Mix well with your hands until everything is evenly distributed — but don't overwork it or the burgers can become dense.
3. Divide the mixture into 4 equal portions (roughly 125g each) and shape into patties about 2cm thick. Press a slight indent into the centre of each one with your thumb — this helps them stay flat on the grill rather than puffing up.
4. Preheat your gas grill to medium-high heat (around 200–220°C). Lightly oil the grates to prevent sticking.
5. Cook the burgers for 5–6 minutes per side, until cooked through with no pink remaining. Aim for an internal temperature of 70°C or above — lamb mince must be cooked through, just like beef mince.
6. In the last couple of minutes, toast your burger buns cut-side down on the grill.
7. Build your burgers: spread a generous spoonful of feta aïoli on the base, add the patty, then top with rocket, sliced tomato and red onion. Add another dollop of aïoli on top and finish with the bun lid.

Originally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.