"The simplicity of this burger is so appealing. When buying your mince make sure that it is less than 5% fat as this will keep your calories low," says Trisha Lewis.


  • 400g lean lamb mince
  • 1 tsp paprika
  • 25g breadcrumbs
  • 2 red onions, finely diced
  • 1 free range egg
  • 50g fresh mint, chopped
  • salt and black pepper
  • 4 toasted burger buns (optional)

For the tzatziki:

  • ½ a cucumber, grated (don't use the
  • middle, seedy part as it is too moist)
  • 100g natural yoghurt
  • 2 tsp chopped fresh mint
  • juice of ½ a lemon
  • 1 garlic clove, chopped
  • a pinch of sea salt

For the salad:

  • 100g rocket leaves, washed
  • 6 black olives, stoned
  • 8 gherkins, chopped
  • 1 red pepper, deseeded and chopped
  • house dressing (see page 192)

House dressing (or vinaigrette)

  • 60ml extra virgin olive oil
  • 20ml sherry vinegar
  • salt and black pepper


  1. Preheat your oven to 180°C.
  2. In a bowl mix your lamb mince, paprika, breadcrumbs, onions, egg, mint and salt and pepper. Make sure
  3. everything is mixed completely – you may want to use your (clean) hands to do this!
  4. Shape the mixture into burger shapes and fry on both sides on a hot pan to seal. Finish on a baking tray in
  5. the preheated oven for 20 minutes.
  6. To make your tzatziki, get the moisture out of the grated cucumber by squeezing well over the sink.
  7. Mix in a bowl with the yoghurt, mint, lemon juice and garlic. Add some sea salt to taste.
  8. Assemble your salad by tossing the ingredients together in a bowl with some house dressing.
  9. When your burgers are done, serve with the salad and tzatziki on the side. You can also serve with layers of
  10. tomato, lettuce and onion in a toasted bun.