Lamb burgers with garlic yoghurt sauce and pitta

  • Preparation Time25 mins
  • Cooking Time10 mins
  • DifficultyEasy
750g lamb mince
1 medium onion, peeled
1 tsp allspice
1 1/2 tsps ground cumin
1/2 tsp ground cinnamon
1 small red chilli, seeded, minced
Handful plain breadcrumbs
Freshly ground black pepper
1 tbsp extra virgin olive oil
240ml Greek yoghurt
1 large clove garlic, peeled
22g mint leaves, finely chopped
4 large soft pitta breads
1/2 red onion, peeled, sliced thinly
1/2 small red cabbage, shredded
1) Put the lamb in bowl. Using a box grater, grate the onion over the bowl so that the pulp and juices of the onion fall into the meat. Add the spices, chilli, egg, breadcrumbs, salt and pepper, to taste, and mix to combine. Form the meat mixture into four patties, thinner at the middle and thicker at the edges for even cooking.

2) Heat a large skillet over medium-high heat and coat with oil, or coat the burgers in oil and cool on an outdoor barbecue. Cook the patties about ten minutes, turning once.

3) While the patties cook, add the yoghurt to a small bowl. Grate the garlic into the yoghurt using a fine grater or zester. Add the mint and stir to combine.

4) Char the pittas over an open gas burner or outdoor barbecue.

Eat the burgers in or on the pita bread, topped with garlic-mint yogurt, sliced red onion and some shredded cabbage.

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