Fire up the coals on Bank Holiday weekend for this BBQ lamb and watercress burger with chargrilled veg recipe. This non-fatty patty contains lean lamb, which is a rich source of CLA – a super omega-6 fatty acid that has been linked to a stronger immune system, improved anti-inflammatory function, higher bone mass and better sugar regulation. Win!
Ingredients
(serves 4)
1 (400g) pack lean lamb mince
1 small onion, chopped
1 garlic clove, crushed
2tsp ground cumin
1 (85g) bag watercress, finely chopped
1 each red and yellow pepper, cored and deseeded
2 courgettes
1tbsp olive oil
For the yoghurt sauce:
150ml natural Greek yoghurt
1 clove garlic, crushed
50g watercress, roughly chopped
To serve: pitta bread or other flat bread
Method
Place the mince, onion, watercress and cumin in a large bowl with plenty of salt and freshly ground black pepper. Mix together thoroughly.
Divide the mixture into 8 then use wet hands to shape each piece into a small burger.
Cut each pepper into 8 wedges and thickly slice the courgettes, place in a bowl season add the oil and toss well.
Make the yoghurt sauce by mixing all the ingredients together with salt and pepper to taste. Transfer to a small bowl.
Cook the burgers and vegetables over hot barbecue coals or under a hot grill for 8-10mins, turning once until the burgers are cooked through, with no sign of pink juices and the vegetables chargrilled.
Serve with the yoghurt sauce and flat breads.
Recipe courtesy of watercress.co.uk
Based on 1 Review(s)