Ingredients
600g lamb mince
2 tbsp water
1 clove garlic
crushed
1 tbsp rosemary
finely chopped
200g thick Greek yoghurt
¼ cup freshly chopped mint
1/2 red onion
thinly sliced (optional)
4 handfuls mixed lettuce
4 pita pockets
Allergy Advice
Contains Dairy
Contains Gluten
Equipment
- 1 non-stick frypan
- 1 bowl
Instructions
- In a bowl, combine the lamb mince, water, crushed garlic, and finely chopped rosemary. Mix well and form the mixture into 8 small burgers.
- Heat a non-stick frypan to medium heat. Cook 4 burgers at a time, allowing 6-7 minutes on each side. Turn them only once.
- While the burgers are cooking, prepare the sauce by stirring the freshly chopped mint into the Greek yoghurt.
- Cut the pita pockets in half. Stuff each half with some mixed lettuce and thinly sliced red onion (if using).
- Once cooked, place a burger in each stuffed pita pocket half and top with a spoonful of the mint yoghurt.
Notes
Tip
These tasty burgers are a great economical way to get into spring lamb.
Tip
Also perfect for picnics: the burgers can be cooked on site (or cooked just before hand and kept warm) and the pita pockets filled as you go. No cutlery required!
Variation
Make these gluten-free by serving the burgers without the pita bread or on toasted gluten-free bread.
