Make a change from the usual hamburger and make a lamb burger with fresh mint, yoghurt and cucumber. It will be even more scrummy if you can buy your meat in a piece and mince it up at home.
If you have a local butcher he will be happy to mince your chosen cut for you. If you have no choice but to buy prepared mince then that will be fine.
A cast iron griddle pan on a wood fired barbecue is the best thing for cooking burgers. An outdoor feast with meat juices and yoghurt dribbling down your chin. However, just because it's too cold for a barbecue a frying pan will do almost as well especially if accompanied by a glass of chilled white wine.
120g/4oz lamb steak, mince
5cm/2inch piece of cucumber
3 or 4 tablespoons of plain yoghurt
Couple of good sprigs of mint
1 pitta bread
Lettuce finely shredded
Tomato finely chopped
Sea salt and freshly ground black pepper
Turn your mince into a bowl and season well then using your hands give it a good massage. Pat it out into a burger as evenly as you can. Don't worry too much if the edges are a little ragged.
Put your griddle or frying pan on to heat slowly and thoroughly. It is hot enough to cook on when a few drops of water thrown onto it evaporate instantly. Brush your lamb burger with oil on one side and slap onto the griddle or into the frying pan.
Cook the first side for about five minutes, then turn and cook the other side for about three. Take the burger off the heat and allow to rest for a couple of minutes on a warm plate.
While your burger is cooking chop the cucumber finely and combine in a small bowl with the yoghurt, the finely chopped mint, a squeeze of lemon and some seasoning. Warm up your pitta bread.
To serve, split open the bread carefully along one of the long sides and stuff in a little bit of the lettuce and tomato followed by the burger and the cucumber and yoghurt. Finish with more lettuce and tomato. Eat, enjoy and be prepared to either ruin your shirt or wear a bib.