A recipe from the Good Food collection.
Ingredients
1 tablespoon ground cumin
250 g (1 cup) plain Greek-style yoghurt
½ Lebanese (short) cucumber, grated
1 tablespoon finely chopped mint leaves
1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, crushed
800 g (1 lb 12 oz) minced (ground) lamb
2 tablespoons finely chopped flat-leaf (Italian) parsley
2 tablespoons finely chopped coriander (cilantro) leaves
2 red capsicums (peppers), quartered and seeded
1 tablespoon olive oil, extra
2 red onions, thinly sliced olive oil spray
1 loaf Turkish bread, cut into 4 pieces and split horizontally
100 g (3½ oz) baby rocket (arugula) leaves
Method
1. Dry-fry 1 teaspoon ground cumin over medium heat for 30 seconds, or until it is fragrant. Put the yoghurt, cucumber, mint and dry-fried cumin in a small bowl and mix it all together. Cover the bowl and refrigerate it until needed.
2. Heat the oil in a frying pan and cook the onion over medium heat for 2-3 minutes or until softened. Add the garlic and remaining cumin, cook it for another minute, then allow the mixture to cool. Put the onion mixture in a large bowl with the lamb, parsley and coriander, season with salt and pepper and mix it together with your hands. Divide the mixture into four portions, and shape each portion into a 2 cm (¾ inch) thick patty.
3. Heat the barbecue to medium-high direct heat. Toss the capsicum with the extra oil and cook it on the flat plate for 6 minutes on each side or until it is softened and lightly charred. Grill the patties on the flat plate for 5-6 minutes each side or until they are done.
4. Spray the red onion with the olive oil spray and cook it on the flat plate for 2-3 minutes or until soft and golden. Toast the bread, cut-side down, on the chargrill plate for 1-2 minutes or until it is marked and golden. To assemble the burgers, put some rocket on four of the bread slices. Put a patty on top, then the capsicum and onion. Dollop 2-3 tablespoons of the yoghurt mixture on each and season with salt and freshly ground black pepper. Top with the remaining bread slices and serve them straight away.