Lunch

September 27, 2013

Lamb, feta and tzatziki burgers

Lamb, fetta and tzatziki burgers

Serves 4

Prep

20M

Cook

20M

Total

40M

Women's Weekly Food

Ingredients

600 gram lean lamb mince

100 gram reduced-fat feta, crumbled

1/2 cup (50g) packaged breadcrumbs

1 lemon, grated rind, juice, plus wedges, to serve

1 clove garlic, crushed

1/4 cup finely chopped mint, plus 2 tbsp extra

250 gram frozen sweet potato crinkle cut chips

cooking oil spray

200 gram low-fat greek-style yoghurt

1 lebanese cucumber, grated

8 slice sourdough bread

2 tomatoes, sliced

8 slice canned beetroot

80 gram baby spinach

Method

Lamb,feta and tzatziki burgers

1.Combine mince, feta, breadcrumbs, lemon rind, garlic and mint in a large bowl; season.

2.Shape mixture into four patties. Place on a plate, cover with plastic wrap; chill 15 minutes.

3.Line a baking tray with baking paper. Place sweet potato chips on tray; bake according to packet instructions.

4.Meanwhile, heat a char-grill or barbecue plate on medium.

5.Spray patties with cooking oil; cook 6-7 minutes each side, or until cooked through. Set aside to rest 10 minutes, keeping warm.

6.To make tzatziki, whisk yoghurt, cucumber, lemon juice and extra mint in a small bowl. Season and set aside.

7.Spray bread with cooking oil; char-grill 2 minutes each side, or until lightly toasted.

8.Spoon tzatziki over four slices of toast. Top with tomato, beetroot, patties, spinach and remaining toast.

9.Serve burgers with sweet potato chips and lemon wedges.

Women's Weekly Food