Sorry – no photo. We had dinner at around 8:00pm tonight and I wasn’t pausing to take photos. You all know what a burger looks like anyway.

This was super-quick, pleased everyone, and used ingredients we had on hand.

Serves 4

500g lean lamb mince
1 tsp crushed garlic
½ small red onion, finely diced
2 tbs chopped mint
1 tsp ground cumin
Squeeze of lemon juice

Yoghurt sauce:
½ cup fat-free natural or Greek yoghurt
1 tbs chopped mint
Squeeze lemon juice
Ground black pepper
Salt to taste

To serve:
2 Turkish bread rolls, each cut into two portions
Lettuce leaves
Baby spinach leaves
Thinly sliced cucumber
Sliced Greek-style feta
The other half of the onion from the burgers, thinly sliced

Place all ingredients in a bowl and mix well – you’ll need to use your hands to do this properly. Divide the mixture into 4 and shape into rissoles. Cook in a non-stick pan sprayed with cooking spray until browned on both sides and cooked through.

Warm the Turkish bread for a few minutes in a moderate oven. Slice each piece in half and place the salad ingredients on one half. Top with the feta, a rissole and a spoonful of yoghurt sauce, then top with the remaining bread half.

You could also make the rissoles smaller and serve them in warmed pita bread or your favourite wrap, souvlaki-style. I’ve made similar meals with lamb steaks, marinated in lemon juice, garlic and a little olive oil – but you need to cook the steaks quickly over a high heat or they turn out tough.