• TO DRINK: Vinho Verde, which is crisp, fruity and fun for lunch.

    By Nikki Gaskell and Vickie Clarke 

    Photograph by Graeme Borchers 

    Gourmet lamb mince burger with cumin and tzatziki

    Serves: 2
    Cooking Time: 20 mins


    • BURGER

    • 350g lamb mince (ask your butcher to mince it)
    • 1 large egg yolk
    • 1 red onion, finely chopped and sautéed
    • 5ml (1 tsp) ground cumin
    • salt and freshly ground black pepper, to taste

    • 60ml (¼ cup) plain yoghurt
    • 1 garlic clove, finely chopped
    • 30ml (2 tbsp) cucumber, seeded and grated
    • salt and freshly ground black pepper, to taste
    • 10ml oil
    • 2 freshly baked white rolls
    • butter lettuce and sliced tomato



    Preheat the oven to 180°C.


    For the burger, mix together the mince, egg yolk, onion, cumin, salt and pepper until well combined.


    Divide into two and shape into patties. Refrigerate until needed.


    For the tzatziki, mix together the yoghurt, garlic and cucumber and season to taste.


    Heat the oil in a pan and brown the burgers on both sides. Transfer to a baking tray and finish in the oven for 15 – 20 minutes.


    Layer the rolls with the lettuce, tomato, patties and tzatziki. Serve immediately.

    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com