Preparation time: 20
Cooking time: 20
500 g packet pork mince
4 spring onions, finely chopped
4 tbsp chopped fresh mint
2 firm, fresh apricots, about175g/6oz, roughly chopped or 12-14 dried apricots roughly chopped
1 egg, beaten
200 ml carton Greek yoghurt
4 burger buns and lettuce leaves, to serve
1. Mix together the pork mince, spring onions, 2 tablespoons of the mint and the apricots. Season well and bind with the egg. Divide the mixture into 4 and shape each portion into 10cm/4 inch burgers. Chill in the fridge for 30 mins or so before cooking.
1. Grill the burgers under a moderate heat or barbecue for 8-10 minutes on each side. While the burgers are cooking, mix together the Greek yoghurt and remaining mint, season well.
3. Serve each burger in a bun with some lettuce, then spoon over the minty yoghurt sauce. Serve the rest of the sauce separately.