Organic Lamb & Mint Burgers with Tzatziki & Tabbouleh
Lamb Burgers are the real underdog of any respectful barbeque and are best served with a simple dressing and a nice refreshing salad to cut through the delicious lamb fat. The revised lamb and mint burger recipe pack a real punch with no compromise to the quality of the meat and the subtle hint of mint is there but doesn’t overpower.
- Prepare: 30 Minutes
- Cook: 40 Minutes
- Serves 4
To make the Tzatziki, you will need:
- 250 ml Greek Yoghurt
- ½ Cucumber portion, grated
- 2 tsp Fresh Mint, chopped
- 1 tsp Thyme, chopped
- 1 tsp Dill, chopped
- 2 tbsp Extra Virgin Olive Oil
- 1 Garlic Clove, minced (Optional)
To Make the Tabbouleh, you will need:
- 200g Buckwheat
- 100g Fresh Parsley, finely chopped
- 100g Fresh Mint, finely chopped
- 150g Pomegranate seeds
- ½ Cucumber, deseeded and diced
- 5 Plum Tomatoes, diced
- 2 tbsp Lemon Juice
- 2 tbsp Extra Virgin Olive Oil
Simply grill the burgers over a high heat for roughly 5 minutes per side and are slightly pink in the middle. Serve on a stonebaked roll and dress with fresh homemade Tzatziki, sliced red onion and the best homemade Tabbouleh for the side salad.
To make the Tzatziki:
- Grate the cucumber into a muslin cloth or tea towel and squeeze out excess liquid.
- Transfer the cucumber to a bowl and add the remaining ingredients. Mix well and refrigerate until you are ready to serve.
To Make the Tabbouleh:
- Rinse the buckwheat under running water then transfer to a deep saucepan and cover with water (see packet for guidelines). Par boil the buckwheat for 20 minutes before draining then leave to cool.
- Prepare the vegetables, pomegranate seeds and herbs then place them in a bowl. Stir in the buckwheat then combine lemon juice and EVOO.
- Refrigerate until you are ready to serve.
