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Crumble the feta into a blender with the Greek yogurt and a little lemon zest. Blend until smooth, then add the olive oil and blend again. Transfer to a bowl and set aside.
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Divide the lamb mince into eight equal balls and set them aside. Cut a couple of square pieces of greaseproof paper, roughly 8cm x 8cm.
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Place a skillet over medium heat. Once hot, add some oil. Season the meatballs and place one ball at a time into the skillet. Place a sheet of greaseproof paper on top, then use a spatula to press down, smashing the ball into a thin patty. Repeat until the pan is full.
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It’s helpful to have an oven tray set aside and the oven preheated to 100°C to keep the burgers warm as you cook in batches.
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Cook the burgers for 3 minutes, then carefully flip and cook for another 3 minutes. Remove and set aside while you toast the buns in the hot skillet.
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Spread the whipped feta across both the top and bottom buns. Place two burgers on each bottom bun, then add the lettuce and some fresh mint. Top with the other bun and serve immediately!
