Mini Middle Eastern Lamb Burgers
4Serves
EasyDifficulty
30 MINSPreparation
40 MINSCooking
A kid-friendly version of our Middle Eastern Lamb Burgers. Packed with flavour, protein, dairy and veg these are a great one to add to your burger night repertoire!
Ingredients
1/3 cup tomato relish or chutney
200g natural yoghurt500g lean lamb mince
1 medium onion, grated or finely chopped
1 cup grated pumpkin
1/2 cup dried wholegrain breadcrumbs
freshly ground black pepper, to taste
1 tablespoon chopped flat-leaf parsley
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
180g haloumi cheese, sliced
8 mini wholegrain or sourdough rolls, toasted
1 small Contintental cucumber, sliced
2 cups baby cos lettuce leaves, to serve
200g natural yoghurt500g lean lamb mince
1 medium onion, grated or finely chopped
1 cup grated pumpkin
1/2 cup dried wholegrain breadcrumbs
freshly ground black pepper, to taste
1 tablespoon chopped flat-leaf parsley
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
180g haloumi cheese, sliced
8 mini wholegrain or sourdough rolls, toasted
1 small Contintental cucumber, sliced
2 cups baby cos lettuce leaves, to serve
Method
- Mix together relish and yoghurt in a small bowl. Set aside.
- Combine all the burger ingredients in a large bowl until well combined. Form the mixture into 8 burgers.
- Heat a non-stick frypan over medium heat and cook the burgers for 4-5 minutes each side until browned. Transfer to a baking paper lined oven tray and bake at 180°C for 25-30 minutes or until cooked through.
- Wipe out the frypan with absorbent paper and heat over medium heat. Pan-fry haloumi for 1-2 minutes on each side or until golden brown. Serve the Lamb Burgers on toasted rolls with haloumi, Tomato and Harissa yoghurt, lettuce and cucumber.
Handy Tips
Burger patties and yoghurt sauce can be made the day before and kept covered in the fridge.
Calcium
444
Carbohydrates
51.5
Energy
2850
Fat Total
29.7
Fat Saturated
11.2
Fibre
6.8
Iron
6.5
Protein
48
Sodium
1892
Sugar
12.9