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Lamb, mushroom and feta pocket burgers
Lamb, mushroom and feta pocket burgers
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Wholesome lamb burger pockets with feta, radicchio, and mushrooms for a delicious low-fat meal.
Ingredients:
  • Radicchio leaves, to serve
  • 4 pocket bread
  • 500g trim lamb mince
  • 22.20 gm tomato paste
  • 1 small brown onion, coarsely grated
  • 2 tsp finely chopped fresh rosemary
  • 40.00 ml finely chopped fresh continental parsley
  • Salt & freshly ground black pepper
  • 60ml (1/4 cup) water
  • 1 chicken style stock cube, crumbled
  • 200g Swiss brown mushrooms, sliced
  • 90g (1/3 cup) low-fat natural yoghurt
  • 20.00 ml finely chopped fresh continental parsley, extra
  • Fresh continental parsley leaves, to serve
  • 50g low-fat feta, crumbled
Instructions:
  • In a large bowl, mix together the lamb mince, tomato paste, onion, rosemary, and parsley using your hands until fully combined. Season with salt and pepper. Divide the mixture into 4 equal portions and shape into 10cm patties. Chill in the fridge for 30 minutes, covered with plastic wrap.
  • In a frying pan over medium heat, simmer water and stock cube until the cube dissolves. Add mushrooms and cook for 10 minutes, stirring occasionally, until tender and the liquid is absorbed.
  • Preheat a non-stick pan over medium heat and cook the lamb patties for 5 minutes on each side until they are beautifully golden and fully cooked.
  • In a bowl, mix yoghurt with extra parsley. Stuff pocket bread with radicchio and patties. Drizzle with the yoghurt mixture and add mushroom on top. Finish by sprinkling parsley leaves and feta before serving.

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