Griddled lamb burger in pitta recipe

Lamb’s such a flavoursome meat and it’s also a great form of protein and iron, and a source of zinc and B vitamins (namely B-12). And if that’s not enough to persuade you to try making these tasty lamb burgers, then the delicious aroma of them cooking will make you think of sultry nights in a taverna on Mediterranean shores. They’re just the thing to distract you from a wet, wintery night in Blighty.

Ingredients (serves 2)

For the minted lamb burgers:

500g extra lean lamb mince

½ red onion, finely sliced

2tbsp fresh mint, finely chopped

1 large garlic clove, minced

Pinch salt

Pinch black pepper

1tbsp Garam Masala powder

Coconut oil

For the mint yoghurt sauce:

Pinch chilli powder

Pinch Garam Masala powder

2tsp (heaped) mint sauce

5tsp (heaped) natural yoghurt

¼ lime, squeezed

Cold water

3tbsp Ultimate Oil Blend

For the roasted vegetables:

1 large courgette

Handful of spinach or watercress

1 whole wheat pitta per person

Method

For the burgers:

Mix together the lamb, mint, garlic, onion, Garam Masala, salt and pepper.

Divide the mixture into four parts and shape each of the patties, before coating all sides with coconut oil.

Heat a griddle pan to a high heat and add the burgers, cooking for five to six minutes each side or until golden brown.

Lower the heat and cook for a further four minutes either side. Lay each burger on a chopping board and lightly cover with a sheet of greaseproof paper or foil to rest and to continue cooking.

For the vegetables:

With the same griddle, pan add the courgette and sear with grill lines, usually this takes between two and four minutes either side. While doing this, you can start the yoghurt.

For the yoghurt:

Mix all the ingredients together with a little water to get a smooth consistency.

Finally heat the pitta bread in the griddle pan until it has grill lines and begins to open. Insert the lamb burgers into the pitta, serve with the leafy greens and enjoy!

Recipe courtesy of udoschoice.co.uk