For the burgers
500g lamb mince
2 tsp ground coriander
2 tsp cumin seeds
1 red chili, deseeded and finely chopped
handful parsley, chopped
2 rosemary sprigs, leaves stripped and chopped
good splash Worcestershire sauce
1 egg, lightly beaten with a fork
100g feta cheese, cut into 16 cubes
1 tbsp sunflower oil
For the dip
200ml lactose/dairy free cream
Juice, zest ½ lemon
small bunch mint, leaves chopped
4 gluten free burger buns or bread rolls, split in half
Cucumber and lettuce
Serves - 4
First make the dip by mixing together the lemon, lactose free cream and mint with a little seasoning, then chill until ready to serve.
Tip the lamb mince into a big bowl with the spices, chili, herbs, Worcestershire sauce and egg. Season, then get your hands in and mix well.
Divide the mixture into 16. Shape into burgers, pushing a cube of cheese into the centre of each and sealing in. Chill until just before your guests arrive.
Heat oven to 200C/fan 180C/gas 6 and heat the oil in a frying pan.
Fry the burgers for 1-2 mins until brown on each side, then transfer to a baking tray.
Put in the oven for 5-10 mins until cooked through and piping hot.
Place in gluten free buns, with cucumber, lettuce and serve with the dip on the side.
Recipe adapted from: Good Food