Dhruv Baker's harissa-spiced lamb burgers recipe

• 1 onion, finely chopped
• 2 tbsp vegetable oil
• 500 g (17.6oz) British lamb mince
• 1 tbsp harissa
• 25 g (0.9oz) pack fresh flat leaf parsley, finely chopped
• 0.5 cucumber, grated
• 200 ml (7fl oz) Greek yoghurt
• 0.5 tsp caster sugar
• 1 tsp finely shredded mint leaves
• 0.5 lemon, juice and zest
• 1 pinch ground cumin

1. Fry the onion in the oil over a low to medium heat for 1015 minutes, until softened but not coloured.
2. Mix well with the remaining ingredients.
3. Divide into 4 then form into burger shapes.
4. Chill in the fridge for a couple of hours.
5. Meanwhile, make the raita.
6. Squeeze the grated cucumber and discard the excess water, then mix with the remaining ingredients.
7. Cook the burgers on the barbecue for 1015 minutes, until cooked through.
8. Serve with the raita in a wrap or bun.

onion, vegetable oil, harissa, pack fresh flat leaf parsley, cucumber, yoghurt, sugar, mint leaves, ground cumin

Taken from www.lovefood.com/guide/recipes/26947/dhruv-bakers-harissaspiced-lamb-burgers-recipe (may not work)