Middle Eastern lamb burgers with cumin yoghurt
(at time of publication)
- 500g lean lamb mince
- ¼ cup dried wholegrain breadcrumbs
- 1 teaspoon ground cumin, plus ½ teaspoon
- 1 teaspoon ground coriandercilantroX
- ¼ cup low-fat natural yoghurt
- 50g feta, crumbled
- oil spray
- 4 wholegrain burger buns
- 3 cups iceberg lettuce
- 2 tomatoes, sliced
- 1 cup sliced beetrootbeetsX
- ½ telegraph cucumber, sliced
1 Place mince, breadcrumbs, first measure of cumin and coriander in a large bowl and mix until combined. Shape into four patties and refrigerate for 10 minutes.
2 In a small bowl combine yoghurt, second measure of cumin and feta.
3 Heat a non-stick fry pan and spray with oil. Fry patties for 3—4 minutes each side until cooked through.
4 Halve the buns and layer each with lettuce, lamb burger, cumin feta yoghurt, tomato, beetroot and cucumber. Add the bun top. Serve remaining lettuce on the side.
Make it gluten free: Use gluten-free breadcrumbs and buns and check ground spices are gluten free.
Nutrition Info (per serve)
Total fat 15g
–Saturated fat 5g
Dietary fibre 8g
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