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Ingredients (32)

Lamb

1 kg	lamb mince
1 1/2 tsp	salt
1/2 tsp	pepper — freshly ground
1	garlic clove
1 tsp	ground coriander
1/2 tsp	ground cumin
1/2 tsp	ground nutmeg
1/2 tsp	ground cinnamon
1/4 tsp	cloves
1/2 tsp	mustard powder
1	pineapple — peeled, cored and sliced, 1cm thick
1 tbsp	olive oil
1/2 tsp	salt
1 tbsp	brown sugar
1 tsp	cinnamon
1/2 tsp	cayenne pepper
1	iceberg lettuce
1	red onion — thinly sliced and blanched
2 tbsp	mustard — sweet
3 tbsp	mango — relish
6	hamburger buns — roosterkoek or other buns of preference

Feta

250 g	feta cheese
100 g	cream cheese — whipped
1 tbsp	mayonnaise
1 tbsp	mint — chopped

Mango Relish

1	mango — peeled and diced
1/2 small	red onion
5	peppadews — chopped
3 tbsp	fresh mint — chopped
2 tbsp	lime juice
1/4 tsp	salt
1/4 tsp	chilli — very finely chopped

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Method:

Prepare the lamb:

Mix the lamb mince, salt, pepper, garlic, coriander, cumin, nutmeg, cinnamon, cloves and mustard powder together and set aside. Form thick patties (2,5 cm) and place in the refrigerator to firm up and set. When all the sides and toppings have been prepared, braai the patties over medium heat coals for 10-15 minutes depending on doneness preferred.

Brush the pineapple slices with some olive oil and season with salt and a sprinkling of brown sugar, cinnamon and cayenne pepper. Grill the pineapple slices first over medium heat on the grill or on the braai. Grill 3-4 minutes aside until grill marks are visible and the pineapple is tender.

Assemble the burgers by spreading mustard on both halves of the buns. Place the lettuce, patty, whipped feta, grilled pineapple, red onions and relish on the bun and close with the other half of the bun. Serve with sweet potato wedges.

Prepare the whipped feta:

Place the crumbled feta in a food processor and pulse until small crumbs are formed. Add the cream cheese and mayonnaise and puree for 2-3 minutes until mixture is creamy. Add water if the mixture is too thick. Add the chopped mint and pulse to blend. Place in the refrigerator until required.

Prepare the mango and peppadew relish:

Mix the mango, onion, peppadews, mint, lime juice, salt and chili together, place in a container and store in the refrigerator until required.

Sponsored by Lamb and Mutton SA and supported by the Red Meat Industry of SA – Recipe created by Gerrie Du Rand. Photography by Michelle Parkin.