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Marinated lamb burger with tzatziki
Marinated lamb burger with tzatziki
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Grease-free burger with grilled lamb, salad, and yoghurt dip.
Ingredients:
  • 2 red capsicums, halved, deseeded
  • Olive oil spray
  • 9.20 gm olive oil
  • 5.00 gm ground cumin
  • 60ml (1/4 cup) fresh lemon juice
  • 4 (about 100g each) lean lamb leg steaks
  • 130g (1/2 cup) low-fat natural yoghurt
  • 1 Lebanese cucumber, halved, deseeded, finely chopped
  • 4 wholemeal rolls, split, lightly toasted
  • Baby rocket leaves, to serve
Instructions:
  • Preheat the oven to 200°C. Line a large baking tray with non-stick baking paper. Arrange the capsicum on the tray, skin-side up, and gently coat with olive oil spray. Roast in the oven for 20 minutes until charred and blistered. After, place the roasted capsicum in a sealable plastic bag and let it sit for 20 minutes to help remove the skin easily. Peel off and discard the skin, then slice the flesh into 3cm-wide strips.
  • In a glass or ceramic bowl, mix together olive oil, garlic, cumin, and 2 tablespoons of lemon juice. Add the lamb and coat it well. Cover and refrigerate for 15 minutes to marinate.
  • In a small bowl, mix together the yoghurt, cucumber, and the rest of the lemon juice.
  • Preheat a hot chargrill, lightly spray with olive oil, and grill the lamb for 2 minutes on each side or until cooked to your liking. Rest on a plate covered with foil for 3 minutes before serving.
  • Separate the bases of the rolls onto serving plates. Layer with rocket, capsicum, lamb, and yogurt mixture. Place the remaining rolls on top and serve.

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