Open lamb burger
Lean lamb leg steak
400 g, fat trimmed (Buy 4x125g)
360 g, (4x 9cm long pieces, split)
80 g, baby
4 small, sliced
1 cup(s), (140g), shredded
⅓ cup(s), (80g)
1 small, halved, thinly sliced
2 x 3 second spray(s)
- Using a meat mallet or rolling pin, pound lamb steaks until about 1cm thick. Heat a large non-stick frying pan over medium-high heat. Lightly spray lamb with oil and cook for 1–2 minutes each side or until cooked to your liking. Transfer to a plate. Cover lamb with foil and set aside to rest for 2–3 minutes before thinly slicing.
- Meanwhile, toast Turkish bread until golden. Top with rocket, tomatoes, beetroot, lamb, hummus and onion. Serve.