These heavenly lamb burgers by Geoffrey Smeddle are a culinary adventure to the Middle East, wonderfully topped off with a refreshing yogurt sauce and served in pitta breads.
- Place the lean lamb mince, onion, ground turmeric, ground cumin, fennel seeds, ginger, red chilli, salt and pepper into a large mixing bowl and use your hands to combine – your little helpers can easily get involved in this step, just make sure they wash their hands before and after getting stuck in
- Add the mint leaves, chopped coriander and egg yolks and mix again until incorporated. To test if the burger mix is well-seasoned enough, fry a small lump of the mix in a pan and taste. If needed, add more salt and pepper.
- Split the mixture into 8 equal balls then shape into patties. Once you’ve shown them how to shape one burger, the kids should be able to make the rest themselves.
- Line a baking tray with cling film and use oil to lightly grease the surface. Lay the patties on top and leave to firm up in the fridge for at least an hour- this will make them less likely to break during cooking.
- Preheat the oven to gas 6, 200˚C, fan 180˚C.
- Remove from the fridge and line another baking tray with foil. Preheat the grill and place the burgers under a high heat for a minute or 2 on each side to brown. Transfer the burgers to the oven and continue to cook through for 10 minutes.
- Meanwhile, tightly squeeze out the grated cucumber to get rid of the moisture. Mix with the low-fat natural yogurt, tomato, fresh coriander and mint in a bowl and get the kids to give the mix a good stir.
- Cut the top off the pitta breads and open each one. Remove the burgers from the oven and place inside the pitta with the yogurt sauce and serve.
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