Ingredients
700g lamb mince
1 sprig rosemary
1 lemon
zest of
2 cloves garlic
roughly chopped
½ red onion
1 clove garlic
minced finely
1 cup Greek-style yogurt
½ lemon
juice of
⅓ 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
Allergy Advice
Contains Dairy
Contains Gluten
Equipment
- 1 large bowl
- 1 frying pan
- 1 grill pan
- 1 barbecue
- 1 whisk
Instructions
- In a large bowl, mix together all the patty ingredients (lamb mince, rosemary, lemon zest, chopped garlic, red onion) 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 (minced garlic, Greek-style yogurt, lemon juice, chopped mint) 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.
Notes
Tip
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.
Variation
Serve stuffed into warm Lebanese wraps with tabbouleh.
