Spicy lamb and feta burgers with cucumber salsa Serves 4 Cooking time: 16 minutes Equipment Large mixing bowl, vegetable knife, garlic crusher, chopping board, lemon zester or grater, measuring spoons, mixing spoon, grill tray lined with foil, fish slice or tongs Top tips: Serve in a toasted ciabatta bun with a cucumber salsa and green salad Alternatively, try toasted soda bread ,sliced granary French stick or a brioche bun Leave out the feta cheese for a lower fat dish If time allows, refrigerate burgers for 20 minutes before cooking. Skills used Weighing and measuring, knife skills – bridge and claw, safe use of equipment – grating, safe handling and cooking of raw meat, safe use of the grill, assembling/layering Did you know? Since 2002, feta has been a Protected Designation of Origin product in the European Union. According to the relevant EU legislation, only those cheeses produced in a traditional way in particular areas of Greece, which are made from sheep's milk or from a mixture of sheep's and up to 30% of goat's milk from the same area, can be called feta. Lamb fact Lamb is naturally rich in protein and contains three essential dietary minerals (zinc, potassium and phosphorus). Ingredients 450g (16oz) lean lamb mince 1 garlic clove 4 x 15ml spoon (4tbs) flat-leaf parsley or coriander 125g (5oz) feta cheese, roughly crumbled 1 lemon ½ x 5ml spoon (½tsp) ground paprika 1 x 5ml spoon (1tsp) ground allspice ½ x 5ml spoon (½tsp) cumin powder Freshly ground black pepper Burger buns of your choice Serving idea: Cucumber salsa ¼ cucumber, peeled and diced 2 ripe plum tomatoes, finely chopped 1 small red onion, peeled and finely chopped 50g (2oz) black olives, drained and cut in half 2 x 15ml spoon (2tbs) freshly chopped flat-leaf parsley 2 x 15ml spoon (2tbs) freshly chopped mint 2 x 15ml spoon (2tbs) olive oil 2 x 5ml spoon (2tsp) lemon juice Method Place the lamb mince in a large mixing bowl. Prepare the ingredients: Peel and crush the garlic Chop the parsley Crumble the feta cheese Zest the lemon. Add the prepared ingredients to the lamb along with the paprika, allspice and cumin. Season with freshly ground black pepper. Stir the mixture well. Divide the mixture into four balls. Flatten and shape into a burger. Place burgers onto a grill tray. Wash hands thoroughly after touching the raw meat. Cook burgers under a preheated grill for 6-8 minutes. Turn the burgers over and cook for another 6-8 minutes. Ensure burgers are cooked throughout and no pink remains.