Spring lamb burgers

Serves:

Ingredients

Patty:

• 700g lamb mince
• 1 sprig rosemary
• zest of 1 lemon
• 2 cloves garlic, roughly chopped
• ½ red onion

Mint-yoghurt sauce:

• 1 garlic clove, minced finely
• 1½ cups Greek-style yogurt
• juice of ½ lemon
• 1/3 cup mint leaves, chopped roughly

• 2 small Lebanese cucumbers, sliced lengthwise
• 2 tomatoes, sliced
• 1 lettuce, washed and trimmed
• 6 hamburger buns, rolls or flat Lebanese wraps
• Butter for rolls

Method

In a large bowl, mix together all the patty ingredients until completely combined. Shape into 6 patties.

Bring a frying pan, grill pan or barbecue to a medium to high heat and place the patties onto the cooking surface. Cook for 5 minutes on each side, or until cooked just through.

In the meantime, whisk together all the yogurt sauce ingredients and chill.

When the burgers are ready, serve in a buttered hamburger bun or in a warm Lebanese wrap with cucumber, lettuce, tomato slices and mint-yoghurt sauce.

Serving Suggestions

Note

• We are lucky enough to live near the world’s BEST delicatessen. The owner, Nazek makes the most amazing tabbouleh every day except Sunday (she deserves a break!). My husband loves it when I stuff this into wraps for him with these lamb burgers.
• If you can’t find lamb mince, you can make your own by using boneless lamb rump, or something similar with a bit of fat in it, and then gently processing it until you have your own mince.
• This recipe was created by Kristine Duran-Thiessen for Kidspot, New Zealand’s best recipe finder.