Lamb Burger with Hummus, Courgette Ribbons and Roasted Carrots
Tender Lamb Patties with Yogurt and Fennel Seeds
4
Serves
30 mins
Prep Time
6 mins
Cook Time
Recipe author
Kathy Paterson
Juicy lamb patties teamed with creamy hummus and colourful veges. The yoghurt gives the patties a softer texture and added flavour. A gourmet take on the classic burger.
Juicy lamb patties teamed with creamy hummus and colourful veges. The yoghurt gives the patties a softer texture and added flavour. A gourmet take on the classic burger.
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High Iron
High Protein
Ingredients
Lamb Patties
500g Quality Mark lamb mince
2 garlic cloves
crushed
handful flat-leaf parsley
chopped
1 tsp fennel seeds
roughly crushed
a pinch dried red chilli flakes
1 egg yolk
4 Tbsp Greek style yoghurt
unsweetened
salt
black pepper
a dash olive oil
To Serve
4 hamburger buns
4 Tbsp hummus
homemade or store brought
1-2 courgettes
cut into long thin ribbons using a vegetable peeler
a small handful flat-leaf parsley
2 carrots
Method
To Make Lamb Patties
For Roasted Carrot Strips
To Serve
1
Put the lamb mince in a bowl with the garlic, parsley, fennel seeds, chilli flakes, egg yolk and yoghurt and mix to combine. Season with salt and pepper.
2
Heat a large frying pan over medium heat and smear with a little oil.
3
Using wet hands roughly form into 4 large lamb patties. Doing this one at a time and dropping straight into the hot pan works best as the mixture is quite wet.
4
Cook until well browned on both sides, gently pressing down on each one to flatten as they cook.
Nutrition Information per Serving (357g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
2298 kJ (549 kcal)
Protein
35.6g
Total Fat
30.3g
Saturated Fat
9.6g
Carbs
30.8g
Sugars
6.4g
Sodium
698mg
Iron*
3.6mg
* Percentage of recommended daily intake (Aust/NZ)
