Method
- Mix together the pork mince, spring onions, two tablespoons of the mint and the apricots. Seasom well and bind together with the beaten egg. Divide the misture into four, then shape each portion into 10cm diameter burgers.
- 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, then season.
- Serve each burger in a bun with some lettuce, then spoon over the minty yoghurt sauce. Serve the rest of the sauce separately.
