What you'll need

Serves 3

• 500g extra lean minced lamb
• 30g crumbled feta cheese
• 50g chopped pitted olives
• 1 medium cucumber
• 100ml soured cream
• 100ml plain yoghurt
• 1 tablespoon chopped parsley
• 1 tablespoon chopped coriander
• 1 teaspoon ground cumin
• Salt and pepper to taste

The easy bit

For the salsa:

1. Peel, deseed and shred the cucumber. Combine the shredded cucumber in a bowl with the soured cream, yoghurt, parsley, coriander and cumin. Season with salt and pepper and mix well.
2. Cover and chill in the fridge for at least 2 hours.

For the burgers:

1. In a bowl, gently combine the lamb, feta and olives. Form the mixture into 3 patties about 2.5cm (1 inch) thick and season to taste with salt and pepper. Cover and chill in the fridge for at least 10 minutes.
2. Barbeque the lamb burgers or cook them under a pre-heated grill for about 7 minutes on each side for medium rare.
3. Serve the lamb burgers with a green salad and Creamy Cucumber Salsa.