Mediterranean lamb burgers

It's burger time, Mediterranean-style.

  • 25 mins cooking
  • Serves 2
  • Print
Give your burger a facelift with a Mediterranean yoghurt sauce and packed with fragrant herbs, you'll be glad you didn't stop at the takeaway.
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Mediterranean lamb burgers
  • 3 lamb fillets (200g), chopped coarsely
  • 1 egg white
  • 1/2 cup (35g) stale wholemeal breadcrumbs
  • 2 teaspoon fresh rosemary sprigs
  • 2 teaspoon packed fresh mint leaves
  • 1 teaspoon finely grated lemon rind
  • 1/2 clove garlic, halved
  • 2 teaspoon tomato paste cooking-oil spray
  • 50 gram (1½ ounces) mixed salad leaves
  • 1 tomato (90g), sliced thinly
  • 1/2 red onion (50g), sliced thinly
  • 2 wholemeal bread rolls (140g) split in half
  • 1/3 cup (95g) low-fat plain yogurt
  • 1/2 clove garlic, crushed
  • 1 tablespoon finely chopped fresh mint leaves
  • 1/2 lebanese cucumber (65g), seeded, chopped finely


Mediterranean lamb burgers
  • 1
    Process lamb, egg white, breadcrumbs, herbs,rind, garlic and paste until smooth. Using wet hands, shape mixture into two patties.
  • 2
    Light spray heated large non-stick pan; cook patties, over medium heat, until browned both sides and cooked through.
  • 3
    Make yogurt sauce by combine yoghurt, garlic, mint and cucumber in small bowl.
  • 4
    Sandwich salad leaves, tomato, patties, onion and yogurt sauce between rolls.

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