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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

Kathy Paterson

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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Burger,

Lamb,

Mince,

Lunch,

Dinner,

Family Favourites,

Ingredients

Lamb Patties

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500g Quality Mark lamb mince

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2 garlic cloves

crushed

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handful flat-leaf parsley

chopped

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1 tsp fennel seeds

roughly crushed

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a pinch dried red chilli flakes

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1 egg yolk

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4 Tbsp Greek style yoghurt

unsweetened

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salt

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black pepper

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a dash olive oil

To Serve

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4 hamburger buns

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4 Tbsp hummus

homemade or store brought

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1-2 courgettes

cut into long thin ribbons using a vegetable peeler

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a small handful flat-leaf parsley

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roasted carrot strips

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.

More info

Nutrition Information per Serving (360g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

2156kJ

Protein

36.4g

Total Fat

24.0g

Saturated Fat

8.3g

Carbs

35.0g

Sugars

6.7g

Sodium

992.6mg

Iron*

4.1mg

* Percentage of recommended daily intake (Aust/NZ)

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