450g New Zealand Premium Lamb Mince
2 tbsp fresh mint, chopped
75g feta, crumbled
For the guacamole
2 ripe Hass Avocados
1 small red onion, finely chopped
1 clove garlic, minced
1 ripe tomato, chopped
1 lime, juiced
Salt and pepper to taste
- Peel and mash avocados in a medium serving bowl. Stir in onion, garlic, tomato, lime juice, salt and pepper. Season with remaining lime juice and salt and pepper to taste. Chill for half an hour to blend flavours.
- In a bowl mix together lamb mince, fresh mint, black pepper and feta, combine well together.
- Shape into 6 medium sized burgers and cook under a preheated grill or BBQ for approx 12 minutes or until thoroughly cooked.
- Serve in toasted ciabatta rolls with a dollop of guacamole, large seasonal salad and a side dish of olives.
Recipe and image credit: Eat Welsh Lamb & Welsh Beef