These fun lambburgers are formed into a kofta-like shape, and served in flatbreads for a Middle-Eastern inspired take.
We've taken juicy lamb mince and combined it with chopped red onion, fresh breadcrumbs and mint jelly to form a super simple and highly flavoursome burger.
Grill until golden and cooked through, and serve in a flatbread with fried onions and tangy yoghurt.
Advertisement - Continue Reading Below
Yields:
4
Prep Time:
25 mins
Cook Time:
20 mins
Total Time:
45 mins
Cal/Serv:
453
Ingredients
5 khobez wraps, flour tortillas or burger buns
2 red onions
500 g lamb mince
3 Tbsp. mint jelly
1 tsp. oil
100 g Greek yoghurt
Directions
Step 1
Preheat oven to 200°C (180°C fan) mark 6. In a food processor, whiz one of the wraps, tortillas or buns to make fine breadcrumbs – you need 50g. Empty into a large bowl and set aside.
Step 2
Finely chop half of one onion and add to the breadcrumb bowl. Finely slice remaining 11/2 onions and set aside.
Step 3
To the breadcrumb mixture add the lamb, 2 tbsp of the mint jelly and plenty of seasoning. Mix well and shape into four even patties.
Step 4
Heat 1tsp oil in a large frying pan and brown burgers on both sides. Arrange on a baking tray (reserve empty pan) and cook in the oven for 10min or until cooked through.
Step 5
Meanwhile, gently fry the sliced onions in the empty frying pan, stirring frequently, until tender (add a little water to the pan if the onions are catching). Season.
Step 6
Just before serving, mix the remaining 1tbsp mint jelly, the yogurt and some seasoning in a small bowl. Serve the burgers in the remaining wraps/buns, topped with the fried onions and minty yogurt.
Per Serving:
Calories: 453
Fibre: 3 g
Total carbs: 38 g
Sugars: 8 g
Total fat: 20 g
Saturated fat: 9 g
Protein: 30 g
43 easy burger recipes, from satay chicken to chilli beef
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
