Lamb burger with red slaw and mint yoghurt

Total Time
20 min
15 min
5 min
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!


lean lamb fillet

270 g, (Buy 4x85g) fat trimmed

olive oil

1 tbs

red cabbage

1 cup(s), (80g) finely shredded

Beetroot, raw

1 medium, coarsely grated

red onion

½ medium, thinly sliced


4 small, coarsely grated

lemon juice

2 tbs

99% fat-free plain Greek yoghurt

cup(s), (80g)

fresh lemon rind

2 tsp, finely grated

fresh mint

1 tbs, finely shredded

Wholegrain bread roll

4 individual, (4x50g rolls) split

baby spinach leaves

50 g

fresh flat-leaf parsley

2 tbs, chopped


  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.


TIPS: You can use a small packet of coleslaw mix instead of the cabbage, beetroot, onion and radish in Step 2.

Start eating better than ever!