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Lamb and tzatziki burger

  • Time to make: 30 mins
  • Serving: 4 people
Ratings: 5.0
Ingredients

Ingredients

  • 300g lamb mince
    • 1 large courgette, grated
    • 1 large carrot, coarsely grated
    • 2 tablespoons chopped fresh coriander
    • ½ cup fresh wholegrain breadcrumbs
    • 1 egg
    • 300g frozen kumara oven chips
    • spray oil
    • ¼ head cabbage, thinly shredded
    • ¼ cup low-fat tzatziki (see tip)
    • 4 wholegrain rolls, halved, lightly toasted
    • 2 cups rocket leaves, to serve
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    1 Place mince, courgette, half the carrot, coriander, breadcrumbs and egg in a large bowl and season with pepper. Use clean hands to mix until well combined. Shape mixture into 4 patties. Place patties on a tinfoil-lined baking tray then cover and chill in the refrigerator for at least 10 minutes.

    2 Meanwhile, cook kumara chips following packet directions. Spray a chargrill pan or frying pan with oil and place over a medium-high heat. Grill patties for 4–5 minutes each side or until cooked through.

    3 Meanwhile, place the remaining carrot, cabbage and tzatziki in a bowl. Mix well.

    4 Spread 1-2 tablespoons cabbage mixture over the base of each roll then top with a pattie, rocket and bun top. Serve with kumara fries.

    Variations

    • Double the cabbage mixture and serve as a side with kumara chips.
    • Make it gluten free: Use gluten-free varieties of breadcrumbs, kumara chips and bread rolls. Check tzatziki is gluten free.

    HFG tip

    Tzatziki is plain yoghurt mixed with grated cucumber and seasoning.

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