Minted Lamb Burgers
Our Minted Lamb Burgers are quick to make and absolutely delicious. An ideal Easter recipe that's perfect for the family over the long weekend
Ingredients
- 500 grams lamb leg steak, thinly sliced
- 1/4 cup mint jelly
- 1 lemon, juiced
- 1/4 clove garlic, crushed
- 1 courgette, thinly sliced lengthways
- 2 teaspoons rosemary, chopped
- 4 bread rolls, split
- 50 grams baby spinach leaves
- 125 grams hummus
- 1 cup greek yoghurt
- 2 tablespoons olive oil
- 1 pinch salt and pepper
- 500 grams lamb leg steak, thinly sliced
- 1/4 cup mint jelly
- 1 lemon, juiced
- 1/4 clove garlic, crushed
- 1 courgette, thinly sliced lengthways
- 2 teaspoons rosemary, chopped
- 4 bread rolls, split
- 50 grams baby spinach leaves
- 125 grams hummus
- 1 cup greek yoghurt
- 2 tablespoons olive oil
- 1 pinch salt and pepper
- Step 1 of 4In a large bowl, combine lamb, mint jelly, garlic and half the lemon juice, tossing well. Cover and chill for 30 minutes.
- Step 2 of 4Preheat a barbecue plate on high. In a large bowl, combine courgette, oil, rosemary and remaining lemon juice. Season and toss to coat.
- Step 3 of 4Brush barbecue plate with a little oil and barbecue lamb and courgette for 2-3 minutes on each side, until lamb is cooked to your preference.
- Step 4 of 4Fill bread rolls evenly with courgette and lamb. Spoon hummus over and place spinach leaves on top. Serve with yoghurt on the side.
Method
- Step 1 of 4In a large bowl, combine lamb, mint jelly, garlic and half the lemon juice, tossing well. Cover and chill for 30 minutes.
- Step 2 of 4Preheat a barbecue plate on high. In a large bowl, combine courgette, oil, rosemary and remaining lemon juice. Season and toss to coat.
- Step 3 of 4Brush barbecue plate with a little oil and barbecue lamb and courgette for 2-3 minutes on each side, until lamb is cooked to your preference.
- Step 4 of 4Fill bread rolls evenly with courgette and lamb. Spoon hummus over and place spinach leaves on top. Serve with yoghurt on the side.
Nutrition per serving
2424 Kilojoules
Protein31 grams
Fat31 grams
Carbs42 grams
Sugars14 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 4In a large bowl, combine lamb, mint jelly, garlic and half the lemon juice, tossing well. Cover and chill for 30 minutes.
- Step 2 of 4Preheat a barbecue plate on high. In a large bowl, combine courgette, oil, rosemary and remaining lemon juice. Season and toss to coat.
- Step 3 of 4Brush barbecue plate with a little oil and barbecue lamb and courgette for 2-3 minutes on each side, until lamb is cooked to your preference.
- Step 4 of 4Fill bread rolls evenly with courgette and lamb. Spoon hummus over and place spinach leaves on top. Serve with yoghurt on the side.