Chef Aaron Brooks, Four Seasons Hotel - Miami Aussie lamb burgers with whipped feta, marinated cucumbers, arugula, roasted red pepper paste

Ingredients

For the Burgers:

• 1.35kg ground Australian lamb
• 35g panko breadcrumbs
• 60ml whole milk
• 3 tbsp chopped fresh coriander
• 3 tbsp chopped fresh parsley
• 1 tbsp chopped fresh mint
• 3 tbsp Moroccan spice blend (e.g. Ras el Hanout or La Boite Kibbeh #15)
• 3 tbsp extra virgin olive oil
• Zest of 1 lemon
• 3 garlic cloves, minced
• 2 tbsp grated Parmesan
• Sea salt and freshly ground black pepper

For the Whipped Feta:

• 115g crumbled feta cheese
• 2 tbsp plain Greek yoghurt
• 2 tbsp sour cream
• Zest and juice of 1 lemon
• 1 garlic clove, minced
• 1 tbsp extra virgin olive oil

For the Red Pepper Paste:

• ½ red pepper, roasted
• 5 garlic cloves, roasted
• 2 tbsp sherry vinegar
• 120ml tomato purée
• 25g stale baguette crumbs, toasted
• 65g toasted almonds
• 1 tbsp chilli powder
• 2 tbsp extra virgin olive oil
• 1 tbsp smoked paprika
• 1 tbsp Rocoto chilli paste (or substitute with preferred chilli paste)
• Sea salt and freshly ground black pepper

For the Marinated Cucumber:

• ½ English cucumber, thinly sliced
• 2 large dill pickles, thinly sliced
• 2 tbsp chopped fresh dill
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh coriander
• 1 tbsp chopped fresh mint
• 2 tbsp pickle brine
• Zest and juice of 1 lemon

To Serve:

• 8 wholemeal burger buns Butter, for toasting
• 2 cups rocket (arugula)
• ¼ cup thinly sliced red onion