Who doesn’t enjoy a juicy, succulent burger with salad in a soft bun? The Greeks use minced lamb and flavour it with herbs and spices to make grilled patties before serving them with cool tzatziki in a bun or a warm split pitta bread. On a hot summer’s day, these burgers taste deliciously smoky if you cook them over hot coals on a barbecue.
Method
- Mix together the lamb, garlic, spring onions, mint and ground spices in a bowl. Season lightly with salt and pepper. Divide the mixture into two portions and, with your hands, mould each one into a burger. Wrap in some cling film and chill in the fridge for at least 30 minutes to firm them up.
- Meanwhile, make the tzatziki: mix all the ingredients together in a bowl and season to taste.
- Lightly spray a ridged griddle pan or frying pan with oil and set over a medium heat. When it’s really hot, add the burgers and cook for 4–5 minutes each side, depending on how well cooked you like your lamb.
- Lightly toast and split the burger buns. Place the lettuce, cucumber and burgers on the toasted bases and spoon the tzatziki over the top. Cover with the top halves of the buns and serve immediately with a salad garnish (optional).
Tip: Lamb can be quite high in fat, so if you can’t find any extra lean mince buy some really lean fillet or leg steaks. Trim off any visible fat and mince the meat in a mincer or blitz in a food processor.
Step it up…
To enjoy this on Step 5, use 350g extra lean minced lamb to make the burgers.
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