Lamb, spinach and feta burgers
Lean lamb mince
1 medium, grated
50 g, coarsely chopped
Reduced fat feta cheese
100 g, crumbled
35 g, made to (1/2 cup) breadcrumbs
1 large, cut into 8 thick slices
99% fat-free, plain Greek yoghurt, unsweetened
½ cup(s), (120g)
2 tbs, shredded
125 g, baby
1 x 3 second spray(s)
- Combine mince, onion, spinach, feta and breadcrumbs in a large bowl. Season and mix until well combined. Divide into 4 portions. Form each portion into an 8cm large patty. Heat oil in a large non-stick frying pan over medium heat. Cook burgers for 5-8 minutes each side or until cooked through.
- Meanwhile, preheat oven grill. Lightly spray eggplant with oil and place on a baking tray. Grill for 4-5 minutes each side or until golden and cooked through.
- Combine yoghurt and mint in a small bowl.
- Top 4 eggplant slices each with a lamb burger. Layer with rocket and another slice of eggplant. Top with minted yoghurt.