I use medium-size raw shrimp and puree the tails in a food processor, then combine the puree with pieces of the shrimp to form thick burgers.
When a reader named Quinn suggested a recipe that used both lentils and meat, I started thinking about how veggie burgers and beef burgers each have their own strengths. Why not combine the two ideas to create a burger with meaty flavor but the lean protein and low cost of lentils?
A Greek-style burger packed full of flavour. You’ll need to make the minted yoghurt and super-simple cucumber pickle a day ahead, but they’re worth it for this delicious lamb burger.