Lamb burger with red slaw and mint yoghurt

Total Time
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!
  • trimmed lamb fillet
    270 g, (Buy 4x85g) fat trimmed
  • olive oil
    1 tbs
  • Cabbage, red, raw
    1 cup(s), (80g) finely shredded
  • Beetroot, raw
    1 medium, coarsely grated
  • red onion
    ½ medium, thinly sliced
  • Radish, red skinned, unpeeled, fresh
    4 small, coarsely grated
  • lemon juice
    2 tbs
  • 99% fat-free plain Greek yoghurt
    ⅓ 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!