Greek Lamb Burgers with Mint Yoghurt and Kumara Bites

Steps

1. oven to 220°C. Line two oven trays with baking paper.
2. Toss kumara with a drizzle of olive oil on first tray. Bake for about 20 minutes or until golden. Turn once during cooking.
3. In a bowl, combine yoghurt and mint leaves. Season to taste with salt and pepper. Thinly slice cucumber, tomato and onion; roughly tear lettuce leaves. Set all aside.
4. Using a ¼ cup measure and clean, damp hands, shape Greek lamb mince into 6–7 patties, slightly larger than the size of buns.
5. Heat a drizzle of oil in a large frypan on low-medium heat. Cook patties for 3–4 minutes each side, pressing down with a fish slice, until golden and cooked through. Set aside, covered with foil, to rest for a few minutes.
6. While patties are cooking, turn oven to grill; cut buns in half horizontally and place in oven, cut-side-up for 1–2 minutes, or until toasted.
7. Spread bottom half of bun with some sweet chilli or tomato relish. Top bottom half of bun with some lettuce, a patty, a couple slices of cucumber, tomato, and red onion (if using). Drizzle over mint yoghurt then top with other half of bun. Serve remaining patties and salad on the side with some kumara bites.