LAMB BURGER WITH FRESH MINT LEAVES AND TZATZIKI
You can almost feel the soft, Aegian winds drifting over from Mykonos now, can't you? Credit must go to the student who submitted this recipe for informing me that tzatziki is not, in fact, made from fish and minty mayonnaise, but instead consists of a cucumber-based formula. Either way, this Athenian dinner dish tends to the palette by offering an array of crisp textures and cool flavours, provided by the sharp crunchy mint leaves, and the generously-seasoned, tender lamb patties. Perfect for those late August evenings when you're in your deck chair, soaking up the last of the day's sun, and sipping Long Island iced tea.
Ingredients:
(For lamb burgers:)
- 500g Lean lamb mince
- 1/2 Large Onion
- 1 Garlic clove
- 1 tsp Ground cumin
- 1/2 tsp Ground Allspice
- 1/2 tsp Dried chilli flakes
- 1 tsp Dried parsley
- 1 Free range egg
- 2 Bread buns, split
- 1 Red pepper
(For Tzatziki:)
- 150g Low-fat Greek yoghurt
- 1/2 Lebanese cucumber
- 1 Garlic clove
- 30g Fresh mint leaves
- 20g Fresh rocket leaves
- Salt and pepper to taste
Recipe Profile:
- Low fat content ✓
- High in protein ✓
- High in iron ✓
- Source of silicon to keep skin appearing healthy✓
Photo courtesy of Brett Stevens, www.taste.com
Cooking Instructions:
(For Tzatziki:)
1. Peel the lebanese cucumber, before finely grating its flesh into bowl. Set aside.
2.Next, finely chop 1 garlic clove, and add to bowl.
3. Take half of mint leaves, run under tap, and finely chop, before adding to bowl.
4. Add greek yoghurt, and salt/pepper to mixture and stir thoroughly. Put in fridge to chill.
(For lamb burgers:)
1. Finely chop garlic clove and onion into bowl.
2. Crack egg over bowl and whisk mixture until ingredients are blended.
3. Add the cumin, allspice, chilli flakes and parsley to the mixture, and stir in thoroughly. Put mixture aside.
4. Next, use hands to mould lamb mince into four even patties.
5. Soak each patty in the egg mixture, ensuring each side is evenly coated.
6. Put patties on tray and cover. Chill for 30 minutes.
7. Once chilled, fry patties for 3-4 minutes on each side, until cooked through.
8. Serve lamb patties in bread bun, and top with tzatziki, fresh rocket, and remaining mint leaves.
Contributor: Widge Leedham, Sheffield Hallam University, Sports Business Management
"Admittedly, I'm a bit of a lamb obsessive, but everyone I've met has gone wild for these. Of course burgers are always crowd pleasers, but don't underestimate the tzatziki and mint leaves. They bring out the best in the dish!"