Name: Mediterranean lamb burgers
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 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

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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Ingredients

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

Method

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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