Spiced Lamb Burgers with Yoghurt and Fresh Beetroot Relish
4Serves
EasyDifficulty
20 MINSPreparation
15 MINSCooking
Burger night needn't be your cheat meal. These warm spiced lamb burgers pack in plenty of veg, lean protein and calcium that comes from a refreshing yoghurt sauce.
Ingredients
1 medium beetroot, peeled and grated
2 tablespoons red wine vinegar
1/4 teaspoon finely grated ginger
1 tablespoon finely chopped coriander
400g lean lamb mince
3 spring onions, finely chopped
1 small carrot, grated
3 teaspoons sesame seeds
1 teaspoon ground cumin
1 egg, lightly beaten
olive oil spray
4 wholegrain rolls, split in half
1 cucumber, peeled into ribbons
80g mixed lettuce
2/3 cup natural yoghurt
extra coriander, for serving
2 tablespoons red wine vinegar
1/4 teaspoon finely grated ginger
1 tablespoon finely chopped coriander
400g lean lamb mince
3 spring onions, finely chopped
1 small carrot, grated
3 teaspoons sesame seeds
1 teaspoon ground cumin
1 egg, lightly beaten
olive oil spray
4 wholegrain rolls, split in half
1 cucumber, peeled into ribbons
80g mixed lettuce
2/3 cup natural yoghurt
extra coriander, for serving
Method
- In a small bowl mix together the beetroot, vinegar, ginger and coriander. Chill for at least 10 minutes or until the beetroot has softened slightly.
- Using clean hands, combine the lamb with the onion, carrot, sesame seeds, cumin and egg until sticky. Shape into 4 burgers, spray lightly with oil and and cook on a hot grill for 5 minutes each side or until cooked through, keep warm. Lightly toast bread rolls on the grill.
- Fill each roll with lettuce, cucumber, a burger, some beetroot relish, yoghurt and extra coriander and serve immediately.
Calcium
142
Carbohydrates
30.9
Energy
1617
Fat Total
14
Fat Saturated
5
Fibre
5.4
Iron
5.3
Protein
30.9
Sodium
427
Sugar
7.6