Mediterranean Lamb Burgers with a Yogurt sauce

  This is a must have almost weekly ( or if I had my way it would be a daily ritual) in our household in the summer months! Go ahead give it a go! I promise it will become your 'must have' also!!!




400gr lean lamb mince (or buy lamb fillets and mince them yourself)
1 egg
1 cup fresh breadcrumbs (preferably wholemeal)
1 spring rosemary (leaves removed)
¼ cup mint leaves
1 tsp dried oregano
1 lemon, zested
2 cloves garlic, roughly chopped
1 red onion, sliced
lettuce, to serve
1 large tomato, sliced
4 small Turkish pides (or 1 large, cut into serving sized pieces) Yoghurt Sauce:
1 cup low fat, natural yoghurt
1 clove garlic, crushed
1 tbsp mint leaves, finely chopped
pinch of dried oregano
¼ Lebanese cucumber, seeded and finely chopped


1. Process lamb, egg, breadcrumbs, herbs, lemon zest, garlic and half the red onion until smooth.  Using a ½ cup measure, shape into patties.

2. Cook in a non-stick pan or on the bar-b-que until browned and cooked through.
Yoghurt sauce:
1. Combine all ingredients for yoghurt sauce.
2. Layer lettuce, burgers, tomato, onion and yoghurt sauce on pides and serve immediately.
Note: This is a low-fat healthy alternative to a take-away burger. 
TIP: You could make a double quantity of the burger and freeze the leftovers.  Alternatively, they could be shaped into cigar shapes and moulded onto satay sticks for kids’ lunches, or rolled into walnut sized balls, fried and served with the yoghurt sauce for dipping as food for a party.