Name: Luscious Lamb Burgers
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Cuisine: greek
Ingredients: 500 g lamb mince; 2 tbs shallots finely chopped; 1 egg lightly beaten; 2 tbs fresh mint; 2 tbs fresh curly parsley chopped; 2 tsp dried oregano; 1 beetroot grated large leaves removed peeled washed; 2 carrot grated; 1 lemon juiced; 1 tsp olive oil; 2 tbs chives chopped; 3 tsp tahini; 1/2 garlic clove; 1/4 cup low-fat Greek yoghurt; 4 Turkish bread toasted; 50 g rocket leaves

by kirsten payne Last updated on 07/09/2019

Low fat delicious lamb burger. I made these and they were a hit. - kirsten payne

Ingredients

500 g lamb mince
2 tbs shallots finely chopped
1 egg lightly beaten
2 tbs fresh mint
2 tbs fresh curly parsley chopped
2 tsp dried oregano
1 beetroot grated large leaves removed peeled washed
2 carrot grated
1 lemon juiced
1 tsp olive oil
2 tbs chives chopped
3 tsp tahini
1/2 garlic clove
1/4 cup low-fat Greek yoghurt
4 Turkish bread toasted
50 g rocket leaves

Method

Step 1

Preheat oven to 180C.
Step 2

Place lamb, shallots, egg, chopped herbs and oregano in a large bowl. Season with black pepper and combine well.
Step 3

Using hands, shape the mix into 4 even patties and chill, covered, in fridge for 10 minutes.
Step 4

Place beetroot and carrot in a bowl and add the lemon juice, oil and chives, toss.
Step 5

In a small bowl, combine the tahini, garlic and yoghurt.
Step 6

Heat a nonstick pan. Cook burgers for 2 minutes each side and place in oven for 5-6 minutes to finish cooking.
Step 7

To serve, dollop some tahini yoghurt on the bun, top with burger, carrot, beetroot and rocket.

Recipe Notes

from Australia’s Best Recipes team

I don't always do the beetroot and carrot salad - I grill some onions and add some barbeque sauce, fresh tomato and low fat cheese, still use the rocket and I guarantee you it will be hit. You can also use wholegrain hamburger buns.