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greek lamb burger

Greek Lamb Burgers with kid-friendly yoghurt sauce

  • Author: Bec Lloyd
  • Yield: 4 adult size serves

Description

Burgers

  • Oil for frying
  • 800g lamb mince
  • 1 tablespoon ground oregano
  • 1 tablespoon ground cumin
  • 1 teaspoon salt
  • 1 egg (see Notes)
  • 1 cup breadcrumbs (see Notes)

Salad

  • 2 tomatoes
  • 1 cucumber
  • Lettuce leaves
  • Red onion

Yoghurt sauce

  • 1 cup plain Greek yoghurt
  • 1/2 lemon juiced (about 2 tablespoons)
  • 1/2 teaspoon salt

To serve

  • 4 bread rolls or pita pockets
  • Optional – mint sauce, extra lemon quarters, and any other condiments your family likes

Instructions

  • Place a large frypan on medium heat and add a glug of oil to warm through. Set a sheet of baking paper on a plate for the shaped patties.
  • Put the lamb, oregano, cumin, salt, egg and breadcrumbs in a large mixing bowl. Wet your hands (see Notes) and combine everything with turning and squashing motions that will bind the mix together in a few minutes.
  • Make divisions in the bowl for the number of patties you need to help you keep track of sizes (eg, push into quarters for four large burgers). 
  • Keeping your hands wet, shape the patties by rolling a section into a ball then squashing flat and slapping a few times from palm to palm (see Notes). Aim for a diameter a little larger than your bread rolls as they will shrink slightly in cooking.
  • Begin cooking when all patties are shaped and on the baking paper.  Add them to your frypan and turn up the heat to medium high. Cook about 5 minutes on each side.
  • While cooking the first side, mix the three ingredients of the yoghurt sauce together in a bowl for serving.
  • While cooking the second side, slice the tomato, cucumber, lettuce and onion thinly and place on a plate with tongs for serving.  
  • Serve the burgers, salad plate, yoghurt sauce and bread rolls on the table and build your own.

Notes

  • If mix feels too dry you can add a second egg or a tablespoon of the yoghurt. 
  • If too wet, add more breadcrumbs or a tablespoon of flour.
  • The ‘wet hands’ instructions are important and will make the whole process faster. If your work surface is near the sink, use the tap and shake off the extra. If not, put a wide mouthed cup or glass near the bowl and dip fingers in regularly, wiping water over hands.
  • If you really can’t bear touching the mince, use a large spoon and be vigorous!
  • Slapping each patty a few times helps to seal the exterior and they will keep their shape much better in the pan. This works for any minced meat. 
  • If you’ve got fresh mint, oregano or coriander, try adding chopped leaves to the mince and/or the yoghurt sauce.
  • If you love garlic, add it to both the mince mix and the yoghurt to your taste.
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