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Photo of Open lamb burger with spicy capsicum dressing by WW

Open lamb burger with spicy capsicum dressing

6
Points®
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Easy

Ingredients

Lean lamb mince

500 g

Green shallot(s)

3 individual, thinly sliced

Fresh lemon rind

2 tsp, finely grated

Fresh flat-leaf parsley

2 tbs, chopped

Dried chilli flakes

1 tsp

Zucchini

2 medium, thickly sliced

Roasted capsicum, not in oil

50 g, cut into strips

99% fat-free, plain or natural yoghurt, unsweetened

⅓ cup(s), (80g)

Garlic

1 clove(s), crushed

Multigrain bread roll

100 g, (2x50g) split, toasted

Tomato(es)

2 medium, sliced

Rocket

60 g

Oil spray

2 x 3 second spray(s)

Instructions

  1. Combine mince, shallots, rind, parsley and half the chilli in a large bowl. Season with salt and pepper. Shape mixture into four 2cm-thick patties.
  2. Lightly spray a chargrill or barbecue with oil and preheat over medium-high heat. Cook patties and zucchini for 3–4 minutes each side or until browned and cooked through.
  3. Meanwhile, process capsicum, yoghurt, garlic and remaining chilli in a food processor until dressing is smooth.
  4. Preheat grill on high. Grill roll halves for 1–2 minutes each side or until toasted. Top rolls with patties, tomatoes, zucchini and rocket. Drizzle with dressing to serve.

Notes

SERVING SUGGESTION: Baby spinach leaves and red and yellow capsicum. Add it: 2 x 50g wholegrain bread rolls to make a complete burger. Swap it: Lamb mince for lean pork mince.

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