49
Spice rubbed lamb burgers with
yoghurt sauce
Grill/direct medium-high heat 200 - 260°C
20 mins prep - 10 mins cook
Serves: 4
Ingredients
500 g minced lamb
4 burger buns
1 red onion, sliced
Lettuce
For the spice mix
1 tsp salt
½ tsp white pepper
½ tsp chilli powder
½ tsp dried oregano
1 tsp ground cumin
1 tsp ground coriander seeds
1 tsp smoked paprika
For the yoghurt sauce
250 ml Greek yoghurt
1 Lebanese cucumber, grated
1 tbsp mint, chopped
1 long red mild chilli, diced finely
1 lemon, zested and juiced
1 tbsp olive oil
Salt
Freshly ground black pepper
Method
For the spice mix
To make the spice mix, combine all the spice rub
ingredients together in a bowl.
For the yoghurt sauce
Salt the cucumber and rest for 10 minutes.
Squeeze out excess liquid.
Mix all the sauce ingredients in a bowl and set
aside.
For the lamb patties
Divide the lamb mince into 4 equal portions.
Roll each portion into a ball and then flatten with
the palm of your hand.
Using your thumb, make an indentation into the
centre of the patty. This helps to keep the patties
a consistent thickness when cooking.
Season the patties with the spice mix and set
aside.
Preheat the barbecue for direct cooking. Once
the barbecue has preheated, turn all burners
down to TWO NOTCHES LESS THAN HIGH.
Place the patties directly on the grill and press
them down lightly with the back of a spatula.
Close the lid and cook the patties for 3 to 4
minutes. Open the lid, turn the patties and lightly
press them down again.
Close the lid and continue to cook for a further 3
to 4 minutes.
Once the patties have cooked, remove them from
the grill and set aside to rest.
While the patties are resting, place the burger
buns on the grill and cook for about a minute on
the cut side.
Remove the buns from the grill and assemble the
burgers.
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