Lamb burger with hummus, courgette ribbons and roasted carrots
A taste of the Mediterranean
Serves
4
Prep Time
30 mins
Cook Time
6 mins
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.
Print
ShareIngredients
500g Quality Mark lamb mince
2 garlic cloves
crushedhandful flat-leaf parsley
chopped1 tsp fennel seeds
roughly crusheda pinch dried red chilli flakes
1 egg
4 Tbsp Greek style yoghurt
unsweetenedkosher salt
black pepper
a dash olive oil
4 hamburger buns
4 Tbsp hummus
homemade or store brought1-2 courgette
cut into long thin ribbons using a vegetable peelera small handful flat-leaf parsley
2 carrots
Method
Cut carrots into thin strips and toss in a little olive oil and lightly season.
Put onto a baking paper lined shallow oven tray and roast in the oven until golden and slightly crisp at the edges, 20-25 minutes depending on how thin you cut your strips.
Put the lamb mince in a bowl with the garlic, parsley, fennel seeds, chilli flakes, egg and yoghurt and mix to combine. Lightly season with salt and pepper.
Heat a large frying pan over medium heat and smear with a little oil.
Using wet hands roughly form lamb mixture 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.
Cook until well browned on both sides, gently pressing down on each one to flatten as they cook.
Slice the buns in half horizontally and lightly toast in the oven. Top each bun with hummus, courgette ribbons and parsley leaves. Add a lamb patty to each, top with roasted carrots strips and finish with bun tops. Serve with a seasonal salad.
Nutrition Information per Serving (366g)
This nutrition analysis is based on 4 serves.
