Minty lamb burger
For a variation, these lamb burgers are served in flatbread.
Instructions
Step 1 Cook onion in oil until softened. Add garlic and cook for a few more minutes.
Step 2 Stir in cumin and mint and cook for a few more minutes. Transfer to a bowl. Add mince, couscous, parsley and seasoning.
Step 3 Use damp hands to mix together. Shape into 4 x 2cm-thick patties. Grill patties on barbecue hotplate or in a non-stick pan for about 6-7 minutes each side.
Step 4 For the dressing, mix yoghurt, mint, cucumber and onion. To assemble, place patties in flatbread with dressing. Serve with a sprig of mint and salad vegetables.
- Recipe by:
- Sarah Swain
- Styling:
- Sarah Swain
- Photography:
- Melanie Jenkins
First published January 2009
Recipe Information
Portions: 4
Time to make: 30 minutes plus chilling
Total cost of all ingredients: $10.76 / $2.69 per serve
- Low sodium
Ingredients
- 1/2 small onion, finely chopped
- 2 teaspoons oil
- 1 clove garlic, crushed
- 1 teaspoon cumin
- 1 teaspoon dried mint
- 450g lamb mince
- 1/4 cup couscous
- 3 tablespoons chopped flat leaf parsley
- salt and pepper, to season
- To serve
- 4 tablespoons natural low-fat yoghurt
- 1 teaspoon chopped fresh mint
- 1 tablespoon chopped cucumber
- 1/2 red onion, diced
- 4 Greek flatbreads or tortillas
Nutrition Information
| per serve | |
|---|---|
| Energy |
1610
kJ
(388 Cals) |
| Protein | 29g |
| Fat - saturated |
17g
6g |
| Carbohydrates - sugars |
30g
2g |
| Dietary Fibre | 2g |
| Sodium | 220mg |
| Calcium | 70mg |
| Iron | 3mg |
| * NS: Not specified | |
