Lamb burger with tzatziki, roasted red pepper and coriander sprouts
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- Abigail Donnelly
- 4
- Easy
- 20 minutes
- 25 minutes
- Klein Constantia Cabernet Sauvignon 2006
Ingredients
- 4-6 red peppers, halved
- 3 T olive oil
- 6 cloves garlic, sliced
- Sea salt and freshly ground black pepper
- 500 g lamb sausage
- 1 free-range egg
- 1 cup yoghurt
- 1 cucumber, grated
- 4 crusty rolls, halved
- A handful coriander sprouts
Cooking Instructions
Preheat the oven to 200°C.
Place the peppers on a baking tray, drizzle with 2 T olive oil and scatter over the garlic before seasoning to taste. Roast for 20 minutes, or until charred and softened.
Remove the meat from the sausage and combine with the egg. Season to taste.
Using your hands, mould the mince mixture into four patties.
Place a pan over a medium to high heat and add the remaining olive oil. When hot, fry the patties until nicely browned on the outside and cooked through but succulent inside.
Mix together the yoghurt, cucumber and lemon juice.
Lightly toast the rolls under a hot grill, then ladle a generous spoonful of the tzatziki onto the bottom half of each roll. Top with a lamb patty, charred red pepper and a few coriander sprouts and serve immediately.
Per serving: 2843.7 kJ, 29.3 g protein, 42.4 g fat, 44 g carbs
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