Gluten Free Greek-Style Lamb Burgers with Feta and Black Olives with Tzatziki
|Serves: 4 people || ||Total time (min.): 1 hour 15|
Eating gluten free doesn’t mean you have to miss out on barbecue treats. These flavour-packed gourmet burgers are served in easy-to-make gluten free buns and topped with home-made tzatziki.
For the rolls
- 250g gluten free bread flour
- 2 tsp fast-action dried yeast
- 1 tsp xanthan gum
- ½ tsp salt
- 1 tbsp caster sugar
- 250ml warm water
- 1 tbsp olive oil plus extra for greasing
- 1 tsp white wine vinegar
- milk, for glazing
For the burgers
- 400g lean lamb fillet, cut into chunks
- 1 red onion, cut into wedges
- 15g pack fresh oregano, leaves only
- 30g pitted black olives, roughly chopped
- 2 tbsp sun-dried tomato purée
- 45g feta cheese, crumbled
- 1 tsp olive oil
For the tzatziki
- 120g Greek yogurt
- ½ cucumber
- 1 garlic clove, finely chopped
- 4 sprigs of fresh mint, leaves only, finely chopped
- 1-2 tsp lemon juice
- salad leaves, sliced tomatoes and red onion rings, to serve
- Kenwood Chef bowl
- Meat grinder attachment
- Brush a 4-hole Yorkshire pudding tin with olive oil.
- Place the flour, yeast, xanthan gum, salt and caster sugar in the Kenwood Chef bowl fitted with the dough hook. Add the water, olive oil and white wine vinegar to the bowl. Mix on a low speed until all the ingredients are combined, then scrape down any dough from the sides of the bowl and add to the mixture. Knead on a medium speed for 5 minutes. The dough will have a loose consistency.
- Spoon the dough equally between the 4 holes in the tin. Cover the rolls with oiled cling film and set aside in a warm place, for 1 hour, to rise.
- Meanwhile, for the burgers, fit the meat grinder attachment to the Kenwood Chef with the fine screen. Mince the lamb, onion and oregano into a bowl, season with freshly ground black pepper and add the olives, tomato purée and cheese and stir well to combine. Divide the mixture into 4 equal portions and shape into burgers. Cover and chill for 30 minutes.
- For the tzatziki, place the yogurt in a medium bowl. Peel and deseed the cucumber. Coarsely grate the cucumber and place in a clean tea towel. Squeeze the grated cucumber, to remove as much liquid as possible. Add the cucumber to the yogurt with the garlic, mint and lemon juice, to taste, season with black pepper and stir to combine. Cover and chill until ready to serve.
- Preheat the oven to 200oC/gas mark 6. Brush the rolls with milk, to glaze, and bake for 20-25 minutes or until risen and golden. Remove the buns from the tray and wrap in a clean tea towel. Place the wrapped buns on a wire rack to cool.
- To cook the burgers, heat the oil in a large non-stick frying pan over a medium heat and fry them for 4-5 minutes on each side or until cooked through.
- Slice the cooled rolls. Place some salad leaves, tomato slices and red onion rings on the base of the rolls, top with the burgers and a spoonful of tzatziki.
Tip: The buns are best eaten on the day they are made.