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Turkish Lamb Burgers
Prep: 20 mins
Cook: 15 mins
Serves 4-5
Excellent source of iron
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Ingredients
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Method |
Nutrition Information Per Serving
Serving size: 388g| Energy kJ (kcal) | 2253 (538) |
| Protein (g) | 39.3 |
| Fat (g) | 23.4 |
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Saturated (g)
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10.3 |
| Carbohydrate (g) | 41.1 |
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Sugars (g)
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5.3 |
| Sodium (mg) | 874 |
| Iron (mg) | 4.1 |
| Zinc (mg) | 5.8 |
| Vitamin B12 (ug) | 2.8 |
| Vitamin D (ug) | 1.0 |
| Selenium (ug) | 12.6 |
Packed of protein, this dish will keep you full for longer, useful for those watching their weight.
- Replace the lamb mince with beef mince if you like.
- You can also barbecue the burgers, using either the barbecue char-grill plate or flat plate.
- Burgers should always be thoroughly cooked. Burgers should not be served rare or pink. A good guide is to insert a skewer into the thickest part; if it is ready to eat the juices will be clear.
- Do not store fresh mince any longer than necessary. Refer to use-by-dates for packaged mince and use well within that time. Loose mince is best used within 1 to 2 days.
- To reduce the sodium content of this dish, reduce the amount of feta cheese used and replace Turkish bread with wholegrain sandwich bread.
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Comments & Reviews
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There are: 2 reviews, with an average rating of out of 5
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Easy to make and taste so good.
Posted by Jess 2017-07-24 19:01:43
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These lamb patties are fantastic - really tasty and good enough for entertaining. Use them for burger patties, or even roll into small balls and put onto skewers with vegetables to make kebabs for the BBQ.
Posted by Margaret 2014-08-25 16:47:11
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BEEF + LAMB NEW ZEALANDPO BOX 33 648TAKAPUNA, AUCKLAND, NEW ZEALAND
FREEPHONE
0800 733 466enquiries@beeflambnz.co.nz   
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Preheat the pan to moderately high. Add burgers to the pan, lower the heat to moderate.
Cook for 5-6 minutes each side or until thoroughly cooked. Turn them once only.
Slice Turkish bread in half horizontally and grill or toast until lightly browned. Place burgers on the toasted bread with tabouli and salad leaves, topped with chopped tomato, mint and spring onions.