OPEN-FACE LAMB BURGERS WITH MINT YOGURT SAUCE
Steps:
- Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
- While grill heats, whisk together yogurt, minced mint, lemon juice, and salt to taste. Mince 1 half of garlic clove and whisk into yogurt sauce.
- Mix lamb, parsley, onion, salt, pepper, and allspice with your hands in a bowl until just combined (do not overwork mixture or patties will be tough). Form into 4 (4 1/2-inch) patties (1/2 inch thick).
- Brush both sides of bread slices with 2 tablespoons oil (total for all slices) and grill, covered only if using a gas grill, turning over once, until golden, 1 to 2 minutes total. Rub 1 side of each toast with cut side of remaining garlic and season with salt.
- Grill patties on lightly oiled grill rack, covered only if using a gas grill, turning over once, until browned but still slightly pink in center, 5 to 7 minutes total.
- Toss together mesclun, whole mint leaves, remaining teaspoon oil, and salt and pepper to taste. Divide lamb among toasts on plates, then spoon sauce over and top with greens.
LAMB & FETA BURGERS WITH MINTY YOGURT
Delicately spiced morsels with a cooling yogurt dip - perfect party food
Provided by Laura and Jess Tilli
Time 35m
Yield Makes 16
Number Of Ingredients 12
Steps:
- First make the dip by mixing together the yogurt and mint with a little seasoning, then chill until ready to serve.
- Tip the lamb mince into a big bowl with the spices, chilli, herbs, Worcestershire sauce and egg. Season, then get your hands in and mix well. Divide the mixture into 16. Shape into burgers, pushing a cube of cheese into the centre of each and sealing in. Chill until just before your guests arrive.
- Heat oven to 200C/fan 180C/gas 6 and heat the oil in a frying pan. Fry the burgers for 1-2 mins until brown on each side, then transfer to a baking tray. Put in the oven for 5-10 mins until cooked through and piping hot. Pile onto a big plate and serve with the dip on the side.
Nutrition Facts : Calories 100 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 8 grams protein, Sodium 0.33 milligram of sodium
LAMB & QUINOA BURGERS WITH BEETROOT TZATZIKI
Serve our lamb burgers with a vibrant beetroot slaw for an easy midweek family dinner that delivers two of your 5-a-day. They'll be on the table in just 30 minutes
Provided by Cassie Best
Categories Dinner, Main course
Time 30m
Number Of Ingredients 10
Steps:
- Cook the quinoa in plenty of boiling water for 10-15 mins (don't worry if it still has a little bite), then drain well and leave to cool. Grate the beetroot and mix with the yogurt, half the mint and some seasoning. Chill until ready to serve.
- Use your hands to squish together the cooked quinoa, the lamb, the remaining mint, half the dill and some seasoning. Shape into four burger patties. Heat a large frying pan (if it's non-stick, you won't need oil as the lamb mince is already fatty; otherwise, add a drizzle of oil). Cook the burgers for 5-8 mins on each side until they have a nice golden crust and are cooked through, then leave them to rest for a few mins.
- Mix the carrots, onions and the remaining dill in a bowl. Gently warm the wraps or buns, then pile with the carrot mix, add the lamb patties and top with a dollop of the beetroot tzatziki.
Nutrition Facts : Calories 425 calories, Fat 20 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 19 grams sugar, Fiber 6 grams fiber, Protein 32 grams protein, Sodium 0.6 milligram of sodium
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