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Ingredients

  • 400 g lamb mince
  • Zest of 1 unwaxed lemon
  • 1 tsp ground cumin
  • 0.5 tsp crushed chillies
  • 1 clove clove garlic, finely chopped
  • 100 g low fat Greek salad cheese, crumbled
  • 14 g packet mint leaves, washed, picked and finely chopped
  • 2 tbsp extra-virgin olive oil
  • 1 cucumber, washed and sliced
  • 1 tsp coriander seeds, ground using a pestle mortar
  • 1 tsp mustard seeds, ground using a pestle mortar
  • 110 g caster sugar
  • 110 ml white wine vinegar
  • 4 ciabatta rolls
  • 2 tbsp bbq sauce

Method

  1. 1

    Put the lamb mince, lemon zest, ground cumin, chilli, garlic, cheese and mint in a large bowl, and mix together with your hands until all the ingredients are thoroughly combined.

  2. 2

    Shape the mixture into 4 burgers, brush all over with 1 tablespoon of the oil, and cook in a large non-stick frying pan or griddle pan for 5-6 minutes on each side. Set aside on a plate to rest.

  3. 3

    Prepare the pickled cucumber. In a pan over a medium heat cook the cucumber, for 1 minute. Add the ground coriander and mustard seeds, sugar and vinegar along with 15ml boiling water and cook for a further 2-3 minutes, until softened. Remove from the heat and let cool slightly before serving with the burgers.

  4. 4

    Brush the ciabatta halves with the remaining oil and griddle cut-side down for 1 minute, until golden. Top with a burger and serve with the pickled cucumber and a little of the sauce.

Nutritional Details

Each serving provides
  • Energy 2642kj 631kcal 32%
  • Fat 22.9g 33%
  • Saturates 9.3g 47%
  • Sugars 31.4g 35%
  • Salt 1.9g 32%

% of the Reference Intakes

Typical values per 100g: Energy 812kj/194kcal

Each serving provides

21.2g carbohydrate 1.3g fibre 10.7g protein

 
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