Lamb burger with red slaw and mint yoghurt
5
Points®
Total time: 20 min • Prep: 15 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
You’ll never want to go out for burgers once you’ve tried these. Ready in just 20 minutes, the crispy buns are filled with succulent lamb pieces, a fabulous red slaw and refreshing yoghurt. Yum!
Ingredients
Lamb fillet (tenderloin), raw
270 g, (Buy 4x85g) fat trimmed
Olive oil
1 tbs
Red cabbage
1 cup(s), (80g) finely shredded
Beetroot
1 medium, coarsely grated
Red onion
½ medium, thinly sliced
Red radish
4 large, coarsely grated
Lemon juice
2 tbs
99% fat-free, plain Greek yoghurt, unsweetened
⅓ cup(s), (80g)
Fresh lemon rind
2 tsp, finely grated
Fresh mint
1 tbs, finely shredded
Whole grain bread roll
4 individual, (4x50g rolls) split
Baby spinach
50 g
Fresh flat-leaf parsley
2 tbs, chopped
Instructions
1
Sprinkle lamb fillets with 2 tsp cracked pepper, pressing lightly to coat. Heat half the oil in a medium non-stick frying pan over medium-high heat. Cook lamb, turning occasionally, for 5 minutes or until cooked to your liking. Cover lamb with foil and set aside to rest for 2 minutes before slicing thickly.
2
Meanwhile, combine cabbage, beetroot, onion, radish, remaining oil and half the juice in a medium bowl.
3
Combine yoghurt, rind, mint and remaining juice in a small bowl.
4
Top each roll base with spinach, red slaw and lamb. Drizzle with yoghurt mixture and sprinkle with parsley. Serve with roll tops.
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