Open lamb burger with spicy capsicum dressing
2
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.
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