RecipesDinner
Dinner
Lamb and Mint Burger
A lamb burger built on warm spice and fresh mint, finished with a cool yoghurt sauce and sharp red onion. Gastropub flavour stacked in a soft bun, for a fraction of the bill.
- Serves
- 3
- Prep
- 20min
- Cook
- 12min
- Total
- 32min
Programs: Muscle Gain, Maintenance, Blood Sugar, Blood Pressure
Per serving
- Calories
- 790kcal
- Protein
- 42.2g
- Carbs
- 44.7g
- Fat
- 48.5g
- Fibre
- 3.3g
01
Ingredients
For 3 servings · MetricUS
- **For the patties**
- 500glean lamb minceleanest available, one pack
- 1eggbinder
- 3 tbspplain flourbinder
- 3 tbspfresh mintfinely chopped
- 1 tsponion granules
- 1 tspgarlic puree
- 1 tspground cumin
- ½ tspsmoked paprika
- ¼ tspground cinnamon
- ¼ tspchilli powderfor heat level 1
- ½ tspdried oregano
- ½ tspsalt
- black pepperto taste
- 1 tbspolive oil
- **For the mint-yoghurt sauce**
- 150g2% Greek yoghurt
- 2 tbspfresh mintfinely chopped
- 1lemonjuice of half
- 1garlic clovegrated, or 0.5 tsp garlic puree
- saltpinch
- **To build**
- 3burger buns
- ½red onionthinly sliced
- 1little gem lettuceleaves separated
- 1tomatosliced
- **For the patties**
- 1 lblean ground lambleanest available, one pack
- 1eggbinder
- 3 tbspall-purpose flourbinder
- 3 tbspfresh mintfinely chopped
- 1 tsponion powder
- 1 tspgarlic paste
- 1 tspground cumin
- ½ tspsmoked paprika
- ¼ tspground cinnamon
- ¼ tspchili powderfor heat level 1
- ½ tspdried oregano
- ½ tspsalt
- black pepperto taste
- 1 tbspolive oil
- **For the mint-yoghurt sauce**
- 2/3 cup2% Greek yogurt
- 2 tbspfresh mintfinely chopped
- 1lemonjuice of half
- 1garlic clovegrated, or 0.5 tsp garlic paste
- saltpinch
- **To build**
- 3burger buns
- ½red onionthinly sliced
- 1heart romaine lettuceleaves separated
- 1tomatosliced
02
Method
Make the sauce.
Stir the Greek yoghurt, chopped mint, lemon juice, grated garlic and a pinch of salt in a small bowl.
Cover and chill while you cook.
Make the patty meat.
Tip the lamb mince into a large bowl.
Add the egg, flour, chopped mint, onion granules, garlic puree, cumin, smoked paprika, cinnamon, chilli powder, oregano, salt and pepper.
Mix thoroughly with your hands until the spices and mint spread all the way through and the mince starts to hold together.
Do not overwork it or the patties turn dense.
Form the patties.
Divide into three and shape into patties a little wider than your buns.
They shrink as they cook.
Press a shallow dip into the centre of each so they cook flat.
Batching.
To batch ahead, stack the raw formed patties between squares of parchment and freeze for up to 1 month.
Cook from frozen over lower heat, adding a few minutes each side.
Cooking.
Heat the olive oil in a pan or griddle over medium-high.
Cook the patties for 5 to 6 minutes on the first side without moving them, so a crust forms.
Flip once and cook another 4 to 5 minutes, until cooked through with no pink in the middle.
Rest for a couple of minutes off the heat.
Assembly and serving.
Warm or toast the buns.
Spread mint-yoghurt sauce on both cut sides.
Build each burger: lettuce, tomato, the lamb patty, red onion, then a last spoon of sauce and the bun lid.
For a lighter build, skip the bun and wrap the patty and toppings in large lettuce leaves.