THE DAIRY KITCHEN Mini Middle Eastern Lamb Burgers
By THE DAIRY KITCHEN
Preparation 30 MINS
Cooking 40 MINS
Look after your health and make your taste buds sing with these nutritious burgers.
Tomato yoghurt Sauce1/3 cup tomato relish or chutney
200g reduced fat natural yoghurt
Burger Mix500g 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
For Serving180g haloumi cheese, sliced
8 mini wholegrain or sourdough rolls, toasted
1 small Contintental cucumber, sliced
2 cups baby cos lettuce leaves, to serve
Burger patties and yoghurt sauce can be made the day before and kept covered in the fridge.
Nutrition (per serve)
|Dietry Fibre (g)||6.8|
|Fat Total (g)||29.7|
- 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.