Prep 10 mins
Cook 6 mins
Lamb marinated in lemon, garlic and mint and served with Turkish bread, beetroot and yoghurt: a tasty alternative to more traditional burgers. These burgers could also be BBQed. Adapted from a recipe from the Simply Great Recipes Recipe Club website.
- 1 lemon, juice of
- 2 tablespoons of fresh mint, chopped
- 4 garlic cloves, 1 clove crushed, the other 3 finely chopped
- 1 medium onion, chopped
- 500 g lamb fillets
- 1 tablespoon oil
- 1 loaf Turkish bread, cut into 4 triangles
- 3 cups baby spinach leaves
- 1 (425 g) can beetroots, well-drained and sliced
- 1⁄2 cup natural yoghurt
- Blend the lemon juice, mint and one clove of garlic together, add the lamb into mixture and marinade for 10 minutes.
- Heat the oil in a pan, preferably non-stick, add the lamb and cook for 3-4 minutes each side or until cooked as desired.
- When turning the lamb over to cook the other side, add the onion and garlic to the pan.
- Remove the lamb, garlic and onions from the heat.
- Cut the lamb into slices, and set aside with the onions and garlic, and keep warm.
- Place the spinach leaves, beetroot slices, sliced lamb and yoghurt into the base of each of the Turkish bread triangles, and serve immediately.
- TIP: For extra spice, add a little chilli paste to the marinade, such as Sambal Olek, Harissa paste or fresh chilli.
These are great! I love the addition of baby spinach. Any burger with beetroot is a winner in my book.