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 fillet270 g, (Buy 4x85g) fat trimmed
olive oil1 tbs
Cabbage, red, raw1 cup(s), (80g) finely shredded
Beetroot, raw1 medium, coarsely grated
red onion½ medium, thinly sliced
Radish, red skinned, unpeeled, fresh4 small, coarsely grated
lemon juice2 tbs
99% fat-free plain Greek yoghurt⅓ cup(s), (80g)
fresh lemon rind2 tsp, finely grated
fresh mint1 tbs, finely shredded
Wholegrain bread roll4 individual, (4x50g rolls) split
baby spinach leaves50 g
fresh flat-leaf parsley2 tbs, chopped
- 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.
- Meanwhile, combine cabbage, beetroot, onion, radish, remaining oil and half the juice in a medium bowl.
- Combine yoghurt, rind, mint and remaining juice in a small bowl.
- Top each roll base with spinach, red slaw and lamb. Drizzle with yoghurt mixture and sprinkle with parsley. Serve with roll tops.