TO MAKE THE BEST LAMB BURGERS WITH FETA AND CORIANDER:
Mix all the ingredients together in a bowl and form into patties. You will get four burgers out of this amount of meat. When shaping the patties, remember that the lamb will shrink up as the burgers are cooking, so press them out as much as possible, so you don’t end up with a marble-sized burger lost in a giant bun.
Heat about a teaspoon of oil in a pan. The lamb will release a terrifying amount of fat as the meat cooks, so you don’t need a lot of oil in there as the fat will render out of the meat fairly quickly. If you would rather, you can grill these burgers as well, just keep turning them regularly and check to make sure they are cooked through before serving.
When frying, I cook the burgers over high heat to brown on each side and then turn the heat down and cover the pan with a lid for 15-20 minutes. I then remove the lid and cook for a further 5 minutes. The cooking time depends on the thickness of the burgers, so if you have flattened them out well, they will take less time.
TO MAKE THE MANGO AND TOMATO SALAD:
Mix everything together in a bowl. This is a very technical recipe, isn’t it? Add the lime juice and enough honey/ sugar to get a nice even mix of sweet and sour. Salt and pepper to taste and leave for a few minutes for the flavors to come together.
Notes
As I said, you can serve the burgers topped with the mango and tomato salad in a bun or pitta with crème Fraiche, or with a big green salad and some potato wedges.