Lamb burger with red slaw and mint yoghurt

Total Time
0:20
Prep
0:15
Cook
0:05
Serves
4
Difficulty
Moderate
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
  • 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
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.
Notes
TIPS: You can use a small packet of coleslaw mix instead of the cabbage, beetroot, onion and radish in Step 2.

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