Burgers are one of the simplest ways to serve up a powerful mouthful of flavour, and lamb is one of my favourite meats to work with.  It has a real richness that marries beautifully with those bright, fresh flavours.  This recipe puts it with the incredibly refreshing combo of mint, yoghurt and cucumber, while flavouring the meat itself with a few bright spices.

Ingredients

• Minced Lamb (about 100g per burger)
• Red Onion
• Cumin Seeds
• Paprika
• Onion powder
• Salt
• Pepper
• Cranberry Sauce

For the Sauce

• Yoghurt
• Cucumber
• Soft Goats Cheese (small log)
• Mint Sauce
• Burger buns
• Dressings

Method

• Finely chop about 1/4 red onion per burger and mix in a bowl with lamb and the spices.  These are to taste, but I suppose I used around 1 teaspoon paprika and then half a teaspoon each of the rest to make 2 burgers.
  
• Shape into patties and rest in the fridge – if they’re cooler when they cook it allows you to get that crisp and caramelised outside without overcooking the middle.
• In a bowl combine equal amounts of yoghurt and goats cheese with around 1/4 amount of mint sauce and a handful of diced cucumber.
  
• Fry your patties in a little oil over a high heat while toasting your buns.
  
  
• Dress the buns by spreading some cranberry sauce on the bottom half and adding any vegetables (onion, tomato etc) you want.
  
• Gently place your patties on top, and then spoon over your goats cheese yoghurt.