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