Lamb burgers with avocado tzatziki and feta chips. 

Main courseServes 2

BBQ season is almost upon us, but in the meantime enjoy these Greek inspired lamb and mint burgers from Bedale based HECK.  Served on toasted brioche buns with an avocado tzatziki and crispy garlic, oregano and feta chips, it’s the perfect weekend supper to enjoy in the garden once the weather allows! For more recipe inspiration visit


2 HECK Lamb Burgers

2 brioche buns

Handful of lettuce

40g Feta

250g Maris Piper potatoes

1 tbsp olive oil

1/2 tsp garlic granules

1 tsp dried oregano

Pinch of sea salt


Avocado Tzatziki:

70g Greek yogurt

Half a lemon, juiced

1/2 an avocado

Pinch of sea salt

1/2 tbsp olive oil


  1. Slice the potatoes into chips, add to a bowl with the olive oil, garlic, oregano and sea salt. Toss together then place in the air fryer for 25 minutes on 195°c (or oven bake for 35-40 minutes at 200°c)
  2. Place the burgers under the grill for 16-18 minutes, flipping halfway. Half the brioche buns and lightly toast under the grill.
  3. Meanwhile make the tzatziki by cubing the avocado, and adding to a bowl with the Greek yogurt, lemon juice, olive oil and salt. Stir to combine.
  4. Spoon the tzatziki onto the bottom half of the bun, top with the burger and crumble over the feta. Add some mixed leaves.
  5. Once the chips are cooked, crumble over the feta and serve alongside the burger.