Greek Style Lamb Burgers

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Today's Issue:

  • Greek Style Lamb Burgers

It's been a while since I've sent out a newsletter, not least as the weather here in the North East of England has been abysmal for what seems like forever. So, I'm going to ease myself into newsletter writing with a fairly short one on this occasion. Hopefully I'll not tire myself out before I finish it :-)

Anyway, last weekend was a bank holiday weekend, no work on Monday! So we put the barbecue on. Not only was it the first of the year but it was the first for my first grandchild, six week old Sophia. Not that she was keen on the ribs or burgers :-)

Hopefully there will be many more this year to make up for 2011; BBQ's not grandchildren that is :-)

So, to the content of this newsletter. I made some burgers this weekend and used what I had available in the house. I've called them Greek Style Lamb Burgers, recipe below.


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Greek Style Lamb Burgers

This recipe was put together off the cuff so the some of the measurements are a bit rough, I never wrote anything down and I did have a few beers :-)

Serves 4 (ish)
Preparation time: 10 minutes
Chill time: 30 minutes
Cooking time: 8 minutes

1 lb (450g) fresh lamb mince
200g of feta cheese, crumbled
1 small onion, finely chopped
About 12 black olives, finely chopped

About 1 level tablespoon of ground cinnamon
About 8 sun-dried tomatoes, finely chopped
Salt and freshly ground black pepper, to taste
1 small egg, whisked
4 to 6 burger buns


In Jamie Oliver style:

Throw all of the ingredients except the burger buns into a large bowl and thoroughly mix them all together with your hands.

Divide the mixture into 4 to 6 equal sized pieces and either use a burger maker to form the burgers or shape into burgers with your hands. Place on a tray and bang them in the fridge to chill for about 30 minutes, or longer if you have the time.

Preheat your grill to nice and hot and lightly oil the cooking rack.

Whack the burgers on the grill and cook for about 4 minutes. Don't be tempted to turn them over too quickly or they might break.

Flip the burgers over and grill for a further 4 minutes or so until cooked through.

Throw a burger onto a burger bun and serve.


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That's it for this issue of the Chargrill Chat, I'm tired out :-). I hope that you enjoyed it.

If you have any requests, or a recipe, or tip to share that you think other readers might like, or even if you disagree with anything in this newsletter, please email me at

Best regards,



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