Peaches’ Mini spiced lamb burgers with tzatziki

Peaches Kemp


I love to serve these as part of a grazing Sunday lunch with lots of salads and sides.  They pack a good punch but do not overwhelm everything else.

  • 500 g minced lamb
  • 1 onion, finely diced
  • 1 handful good quality raisins
  • 1 handful chopped dried cranberries
  • 1 bunch coriander, chopped including stems
  • 1 bunch dill, leaves picked and chopped
  • 2 tsp turmeric
  • 2 tsp ground cumin
  • 1 tsp ground cinnamon
  • 2 cloves crushed fresh garlic
  • About 4 tsp sea salt flakes
  • Black pepper to taste
  • olive oil for frying


Mix all the ingredients except the oil together in a bowl using your hands to mix them really well together.  If you can do this a couple of hours in advance it will allow the flavours to really come together.  Roll into balls the size of golf balls and then flatten slightly so they don’t roll around.  Heat the oil in a non stick frying pan and gradually add the lamb and allow to brown on either side.  Remove with a slotted spoon and put on a baking tray.  Transfer into the oven at 180 degrees and cook for a further 8 mins until cooked through – they should be sizzling.

Peaches’ Tzatziki

  • 200g Greek style yogurt
  • ½ cucumber, peeled, deseeded and grated – squeeze out excess water
  • 2 cloves garlic, crushed
  • 1 tsp lemon juice
  • 1 tsp chopped dill
  • 1 tsp chopped mint
  • Salt and pepper to taste
  • Good drizzle decent olive oil

Mix all the ingredients together, put in serving dish and drizzle with the olive oil and sprinkle any excess herbs on top

Blue cheese dressing

  • 200g gorgonzola, broken into pieces
  • 2 large garliccloves, crushed
  • 2 tbsp honey
  • 120g crème fraiche
  • Juice 2 lemons
  • Good few dashes Tabasco
  • Good slug worcestershire sauce
  • 75g mayonnaise
  • Few splashes olive oil and red wine vinegar to loosen down if too thick
  • Salt and pepper to taste

In a food processor, blend the gorgonzola, garlic, honey and crème fraiche.  Be careful not over blend as it could split.  Add the lemon juice gradually and then add in the Tabasco, Worcestershire sauce, mayo, salt and pepper.  Blend till smooth.  Taste and check the thickness.  You can add the olive oil if it’s too thick and some red wine vinegar if you think it needs a bit of sharpness.  It should have a good kick of spice and garlic.  It gets better as it sits so try and make a day or at least a few hours in advance of serving.

Use this either as a pre dinner dip with a big platter of crudités or else as a dressing for a great summer salad.

If making the summer salad, on a big platter layer up the following in this order: baby gem lettuce, sliced avocado, crispy streaky bacon or pancetta, loads of spring onions and fresh corn kernels and then drizzle with the dressing.  Keep building layers repeating with these ingredients.  The salad will hold well for the duration of your lunch and it’s very easy to top up with extra.  It’s a real crowd pleaser and is a stunning salad dish for a BBQ