Recipe and styling Jules Mercer Photograph Russell Smith Photographer’s assistant Michelle Parkin Recommended wine pairing: Morgenhof Fantail Pinotage 2008 (chill for 30 minutes before drinking) – MO Cucumber, grated 250ml yoghurt 1T lemon juice 2 cloves garlic, crushed 1 bunch mint, chopped salt and pepper 500g lamb mince 1 onion, finely chopped 1 bunch flat-leaf parsley 2 T oregano 2 T peach chutney Olive oil 5 pita breads, cut in half Makes 10 patties Combine the cucumber, yoghurt, lemon juice, garlic and mint in a bowl, season with salt and pepper, and allow to stand for 30 minutes while you make the burgers. Mix the lamb mince, onion, parsley, oregano and chutney together until it binds, then roll into 10 balls. Flatten each ball, and fry in a pan with a little olive oil for a few minutes each side (depending on desired ‘doneness’). Serve sandwiched between the pita breads with dollops of tzatziki. This recipe is from the February 2011 House and Leisure Food issue.